I’m not sure where the chickpeas we can usually obtain come from but generally they are old. Old and hard and take a very long time to cook so when I saw that the olive guys in our local Neighbourhood Food had imported chickpeas and pinto beans I had to try them.
I’m always on the lookout for good chickpeas – I’m possibly one of the only people that travel home from Spain with dried chickpeas in my bag. A true chickpea geek. Big fat chickpeas that only take 30-40 minutes to cook make me very happy. They obviously haven’t been sitting about in dusty depots for months on end.
I cooked some of the above prize chickpeas this morning after soaking them overnight. The weather was awful – torrential rain – it seemed pretty obvious that what we needed was warming sustenance so I made this dish. I’m never quite sure whether it’s a soup or a stew but the recipe is an old favourite. Sometimes I make it with spinach and sometimes with kale, depending on what I have and on the tomato front just use the best you have – fresh or canned. One thing is for sure – you will have a delicious bowl of bright nutrition to beat the rainy day blues.
And the new chickpeas cooked up a dream.
Chickpeas, Spinach and Coriander
250g dried chickpeas, soaked in cold water overnight – or 2 cans
2 onions – peeled and finely chopped
100mls olive oil
2 stems celery- diced
3-4 carrots- peeled and diced
3 cloves garlic- peeled and finely chopped
1-2 chillies (Optional) – chopped finely
2 big tomatoes or 1 can – chopped
1 tsp turmeric
1 tsp ground coriander
800mls vegetable stock/chickpea liquor
1 bunch spinach or kale – 2 big hanfdfuls when shredded
1 bunch fresh coriander – parsley or chervil work too if that’s what you have
salt and black pepper
Put the chickpeas to cook. Drain and cover with water. Bring to the boil then cover and turn to a simmer. Cook until tender – anything between 30 mins and 3 hours , depending on the vintage of your chickpeas. Take off the heat and reserve the cooking liquor.
Heat a large saucepan then add the olive oil and chopped onions followed by the celery and carrots . I chop and add in that order, adding a little salt as I go. Cook the vegetables on a medium heat until they begin to melt down but don’t brown.
Stir in the garlic and chilli, cook for a couple of minutes then stir in the tomatoes. Let the tomatoes melt down then add about 800mls reserved chickpea liquor or vegetable stock or a mix of the two. Bring to the boil and leave to simmer for 20 minutes. It’s up to you whether you eat this a s stew or soups add more stock if needed
This is when I popped up the garden and picked some spinach and chervil. The recipe does call for coriander but our coriander is in animated suspension at the moment but we do have a healthy amount of chervil Basically use what you have!
Wash the spinach and remove any thick stems then gather it up and chop into thin ribbons. Stir this into the pot, allow everything to return to the boil then take off of the heat. Taste and add salt and ground black pepper. I use a hand held blender to give the soup a couple of buzzes – very quickly – just enough to create a little background creaminess. Chop the herbs and stir in.
Admittedly this makes a large pot but I put a picture up on the family WhatsApp and it was soon devoured!
It’s ideal to share but it would also freeze well