Italian chickpea stew

Italian chickpea stew

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 40 mins - 50 mins

Easy

Serves 8
A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold

Nutrition and extra info

Nutrition: per serving

  • kcal263
  • fat14g
  • saturates2g
  • carbs25g
  • sugars0g
  • fibre5g
  • protein8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 550g salad potato (such as Charlotte)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g bag trimmed, washed spinach leaves

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • ½ tsp dried crushed chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200ml dry white wine (2 small glasses)
  • 6 plum tomato, peeled, seeded and diced

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2x 410g cans chickpea (preferably organic), drained and rinsed
  • 2 tbsp lemon juice
  • 6 tbsp chopped fresh parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped fresh mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 tbsp extra-virgin olive oil

Method

  1. Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it’s cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.

  2. Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.

  3. Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

jmc123's picture
2

made this to go with the tuscan pork. This stew was ok but a bit bland really. much nicer recipes out there. Tasted healthy though and low fat so I guess that could be a plus.

piggycook's picture
4

This is really good - even served alone with crusty bread. I really don't understand the calorie count though. 263 calories and 8 portions?? Admittedly I use less wine and oil but even so, that seems way too Hugh for the ingredients used.

mammasmith's picture
5

Meant to say that I made it in advance and just put the spinach in (which i didnt bother to wilt) with theherbs etc when I reheated it.

mammasmith's picture
5

This is a great dish to serve for a crowd of people. Has gone down a storm both times I have made it. It goes with all sorts. The first time I did it with a monkfish dish, this time with slow cooked spicy pork. It would also work with some chorizo chucked in as well, or would make a good vegetarian alternative. Am amazed it hasnt been commented on by more people.

paris7th's picture
5

This is delicious! I did add more chillies than stated and substituted coriander for the parsley!
Also served it with a rack of lamb. Will definitely make this again as it is perfect for a dinner party as you can make ahead of time.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.