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Chickpeas are one of the tastiest legumes, that’s for sure!

The fact that you can cook them in many different ways and enjoy a different dish each time is also a fact! This time we will match them with baby spinach, turmeric and herbs and the result is incredibly delicious!

First you will need 250 grams of chickpeas that you have put in water to swell since the night before and you have boiled them together with 2-3 carrots in slices, keeping the water they boiled. As I have told you before, it is very helpful when boiling chickpeas to always add more and keep them boiled in the freezer in batches. So when you want to cook them, you make their sauce and boil them for a few minutes all together.

In a large wide pot, put 5-6 tbsp. olive oil, 1 small onion grated, 1 clove of garlic grated and 2-3 spring onions chopped and saute them for a few minutes until they soften. You add 200 grams of baby spinach, 1 handful of chopped dill, 1 tsp. ground turmeric, salt, pepper, boiled chickpeas with carrots and 1 cup of boiling water. You simmer the food for 5-6 minutes, making sure it needs a little more water. In a bowl, put 1 tsp. tahini with the juice of 1 lemon and mix them with some of the stock. You pour over the food and shake the pot so it goes everywhere. You add a little more chopped dill and the zest of 1 lemon and serve the food.

By @katinostimo.blogspot. Thanks for inspiring us!

 

First you will need 250 grams of chickpeas that you have put in water to swell since the night before and you have boiled them together with 2-3 carrots in slices, keeping the water they boiled. As I have told you before, it is very helpful when boiling chickpeas to always add more and keep them boiled in the freezer in batches. So when you want to cook them, you make their sauce and boil them for a few minutes all together.

In a large wide pot, put 5-6 tbsp. olive oil, 1 small onion grated, 1 clove of garlic grated and 2-3 spring onions chopped and saute them for a few minutes until they soften. You add 200 grams of baby spinach, 1 handful of chopped dill, 1 tsp. ground turmeric, salt, pepper, boiled chickpeas with carrots and 1 cup of boiling water. You simmer the food for 5-6 minutes, making sure it needs a little more water. In a bowl, put 1 tsp. tahini with the juice of 1 lemon and mix them with some of the stock. You pour over the food and shake the pot so it goes everywhere. You add a little more chopped dill and the zest of 1 lemon and serve the food.

By @katinostimo.blogspot. Thanks for inspiring us!

 

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