Greek Chickpeas with Spinach

The combination of spinach, chickpeas, onion and lemon juice is fantastic. Get a tasty dose of protein and fiber and stay whole and hearty.

Preparation time: 20 minutes
Cooking time: 1hr 20 minutes
Serves: 6 – 8

Ingredients

2.2lbs (1kg) fresh spinach, roughly chopped
2 chili peppers, finely chopped
9oz (250g) chickpeas
1 onion whole
2 tomatoes, skinned and diced
2 tbsp parsley, chopped
1 large red pepper, diced
1 bunch spring onions, finely chopped
4 tbsp wild fennel, finely chopped
½-cup olive oil
1 tsp cumin powder
1 tsp paprika
1 tbsp lemon juice
Salt and black pepper, to taste

Directions

1. Soak the chickpeas in a pot of cold water for overnight. The next day, add a whole onion to the chickpeas and bring to the boil.
2. Pour off the water, add fresh boiling water, and cook for about an hour or more, until the chickpeas have softened.
3. Transfer to a colander, drain and set aside.
4. Add the oil to a large saucepan and set over a medium-high heat. Add the red pepper, spring onions and chili peppers, and cook for 3-4 minutes.
5. Stir in the tomatoes and add the paprika and cumin.
6. Cover the saucepan and simmer for 4-5 minutes. Stir in the chickpeas, spinach and fennel, season with salt, stir, and simmer for 10-12 minutes, uncovered.
7. Stir in the lemon juice, sprinkle with pepper and chopped parsley. Let the dish stand for 5 minutes before serving.