Spinach and chickpeas from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 13, 2016

    This is a very handy one pot dish made mostly with pantry ingredients, and it's also very adaptable. I pureed a 14 ounce can of diced tomatoes in place of the tomato sauce, and also added some panko crumbs in with the scant amount of stale bread I had on hand. It's healthful, tasty, and both my four-year-old and husband ate it with no urging - what more could I ask for? Next time, I'd like to add Aleppo pepper, as wester suggests.

  • imaluckyducky on February 03, 2014

    4 stars. This is incredibly delicious, and if you already have cooked or canned chickpeas on hand, this comes together very quickly. The bread adds some heft to the dish and makes it very filling, although I've made this without the bread (didn't feel like getting the food processor out) and it was still very filling and flavorful. The smoked paprika and the acid is key. Works well with drained frozen spinach. Spinach doesn't have to be completely drained, since this dish benefits from a little liquid to make it smoother. Will make again.

  • wester on August 11, 2011

    This is one of those dishes that is sure to become a staple. To start with, it tastes totally lovely. The slightly bitter silkenness of the spinach with the nutty firmness of the chickpeas, deepened by the richness of fried bread and the acidity of a touch of vinegar, finished with cumin and smoked paprika. Hearty, comforting, spicy, all of them. Hopelessly moreish. Some notes on details: The fried bread should probably be either in or under this, not both. Unless you want it gluten-free, then I'm sure it will be fine without as well. When I set out to cook this, I found I was all out of tomato sauce. I used an equivalent amount of mild Turkish red pepper paste instead. Great. Now I've tried both I can say I actually prefer to substitute the pepper paste. It will probably work with frozen spinach as well, as long as it is whole-leaf or only roughly chopped. The feel of leaf should still be there, not the totally fine mush that cheap frozen spinach can be.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Cupcake Muffin

    Overall, the flavors of this dish were really interesting and not like other chickpea-spinach dishes I've had before. The lemon is crucial - I thought the flavors felt a bit flat until I added it.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.