Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Chickpeas with spinach

{revythia me spanaki}

#Vegetarian #Vegan #GlutenFree

This is a delicious variation to the regular chickpeas soup and a great way to use your left overs chickpeas. You may also add sausages in this recipe and have a meat dish, too. Serve it with fresh bread and any goat cheese you like, but feta cheese is ideal!

Preparation Method

  1. The night before: soak the chickpeas in water in a bowl (add 1 tsp. baking soda to help them soften)
  2. The next day, rinse the chickpeas with fresh water
  3. Boil the beans in a pot with plenty of water for about 1 hour. Strain the beans, but keep 1 cup of that water
  4. Use the same pot to sauté the onions for about 5 minutes, add the garlic and sauté for another 2-3 minutes
  5. Add the tomato pure and let it boil for a couple of minutes, too. If using sausages, add them now and sauté for 1 minute
  6. Add the chickpeas, the bay leave and the rosemary and allow them to sauté for a couple of minutes
  7. Pour the cup of the chickpeas water and another cup of water and let it simmer for 3 minutes
  8. Finally, add the spinach gradually and let this simmer for 20-30 minutes
  9. Season and serve warm


-       1 pound dry chickpeas

-       ¾ cup extra virgin olive oil

-       4 cloves garlic

-       2 white onions, sliced

-       1 can of tomato pure

-       1 pound fresh spinach

-       1 bay leaf

-       some rosemary

-       salt & freshly ground pepper

-       ½ pound sausage, sliced (optional)










Preparation Time: 20 minutes

Cooking Time: 2 hours

Serves: 5