Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in, remove the dish from the heat and leave to cool for a minute. If the yoghurt does curdle, don’t worry it’s fine to eat.
Frozen spinach also works great in this recipe. I tend to keep it on hand so I can just chuck it into recipes when I feel like I need a few more greens in my life. Use the same amount of fresh as frozen, thaw first and then squeeze out a bit of the excess water.
For a vegan version swap good quality vegan margarine or extra olive oil for butter.
Chickpeas and spinach with chermoula
For the chermoula
2-3 garlic cloves
½ tsp paprika
½ tsp ground cumin
1 tsp harissa, shop bought or homemade
3 tbsp fresh flat leaf parsley, roughly chopped
3 tbsp fresh coriander, roughly chopped
2 tbsp lemon juice
3 tbsp olive oil
½ preserved lemon, roughly chopped
¼ tsp salt
For the chickpeas and spinach
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, finely chopped
2 x 400g tin chickpeas, drained and rinsed
200g baby spinach or roughly chopped larger spinach or chard
4 tbsp Greek yoghurt
To make the chermoula, place all the chermoula ingredients into a blender and blend until smooth. Set aside.
Heat a large frying pan or saucepan with a lid over a medium heat. Add the oil and butter and sauté the garlic for about 30 seconds, being careful not to burn.
Add the chermoula and chickpeas and simmer for 5 minutes, adding 100ml of water.
Stir in the spinach and cover with a lid. Cook until the spinach has just wilted.
Remove from the heat, leave to cool a minute then stir in the yoghurt and season with salt and pepper to taste.
Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!