Cypriot Chickpea Stew with Spinach

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 188.1
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 823.1 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Cypriot Chickpea Stew with Spinach calories by ingredient


From Madhur Jaffrey's World Vegetarian From Madhur Jaffrey's World Vegetarian
Number of Servings: 6


    *1 1/2 cups dried chickpeas, soaked overnight
    *2 celery stalks, cut into 1/4 inch dice
    *1 bag spinach, trimmed & washed, cut crosswise into very fine ribbons
    *1 1/2 to 2 tsp salt
    *1/4 cup olive oil
    *1 to 3 whole dried hot red chilis OR red pepper flakes
    *1 medium onion, peeled & very finely chopped
    *4 to 5 garlic cloves, peeled & very finely chopped
    *3 medium tomatoes, peeled & very finely chopped


* Sort through chickpeas and wash well in several changes of water. Soak overnight in 5 cups water, drain & rinse before cooking. Cook in large pot with 6 cups of water for 1 1/2 to 3 hours until chickpeas are very tender.

* Add celery, spinach & 1 1/2 tsp salt to chickpeas. Bring to a boil, cover & turn heat to low. Cook for 20 min or until greens are tender.

*Add oil to large frying pan and set over med-high heat. When hot, put in chile or red pepper flakes. Stir fry for a few seconds or until they turn very dark and add onions & garlic, turn heat to medium. Stir & fry until onion has picked up a bit of brown color. Add tomatoes & cook 3-4 min until tomatoes have softened.

*Transfer contents of frying pan into pot of chickpeas, stir to mix & cook chickpeas gently. Stir as needed and cook for another 5 to 10 min.

* Check seasonings & add more salt if needed.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNI329.