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Nutrition: per serving

  • kcal97
  • fat3g
    low
  • saturates1g
  • carbs9g
  • sugars0g
  • fibre2g
  • protein9g
  • salt1.54g
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Method

  • step 1

    Cut the bacon rasher into shreds and cook in a hot non-stick pan with the garlic clove. Stir in the wine vinegar and chickpeas. Toss in the baby leaf spinach, stirring until wilted. Season if you want to, then serve hot.

Recipe from Good Food magazine, September 2004

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

Rhirhic

Really enjoyed this meal! Though on advice from other comments, I used smoked bacon and added some plum tomatoes. I also added chilli flakes. It is something I will be making again.

cucadesucre

A star rating of 5 out of 5.

Loved it. I added cherry tomatoes and I skipped the vinegar and it was delicious.

cduggan

A star rating of 4 out of 5.

I wanted to use spinach from my garden. I substituted haloumi for the bacon to make a vegetarian version. I took on board the comments re the blandness, I have a jar of tikka masala paste so just added a tablespoon of that. My husband and I both loved it.

missalicet

This was SO nice!! Found the recipe whilst looking for ways to use up small amount of chickpeas I had left over, had everything I needed in the fridge, and was so tasty! Will definately be making again! I used smoked bacon... (extra tasty) and served with some couscous.

alexic74

Having read the reviews, I thought I'd 'spice it up' a bit, so fried with sesame seed oil, added 2 tomatoes, 2 rashers of smoked bacon, a few mushrooms and some lemon juice at the end (the iron from spinach doesn't get absorbed by your body if the chemicals found in lemon juice aren't combined with…

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