Chickpea-and-Spinach Salad

Name: Chickpea-and-Spinach Salad
Total time: 1 h
Yield: 5 to 6 cups
Cuisine: mediterranean
Ingredients: 1/2 cup extra-virgin olive oil; 4 cups chopped Spanish onion; 2 teaspoons harissa sauce; 1 1/2 tablespoons minced garlic; 2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor; 1 1/4 teaspoons salt; 2 cups chickpeas (fresh, not canned); 12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems); Juice of 1 lemon

Recipe from Moustache

Adapted by Jonathan Reynolds

Total Time: 1 hour
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; Street of Dreams

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:5 to 6 cups

½cup extra-virgin olive oil
4cups chopped Spanish onion
2teaspoons harissa sauce
1½tablespoons minced garlic
2½cups canned plum tomatoes, with juice, puréed in a food processor
1¼teaspoons salt
2cups chickpeas (fresh, not canned)
12cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
Step 2
Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.