Chickpeas with spinach


One of our most traditional dishes with great nutritional value. Delicious, healthy, for fanatics, since we eat it as an appetizer with wine.


  • 500 g chickpeas inflated from the previous day
  • 1 kg washed coarsely chopped spinach
  • Or matte coarse-grained kaukalithres
  • Or chopped dill
  • Or olive oil
  • 1 κ σ πελτές
  • 2 dried onions, finely chopped
  • 3-4 chopped fresh onions
  • Juice from a juicy lemon
  • Salt Pepper


  1. We start boiling the chickpeas. We throw the first water. Saute the onions in a saucepan, add the chickpeas and let them sauté for 2 minutes. 
  2. Then I add the pulp, the kavkalithra and let them simmer for about 30 minutes. 
  3. Then (when the chickpeas are almost ready) I add the spinach and continue cooking.
  4. Just before the end I add salt and pepper, dill and a little lemon juice and olive oil which we have heated enough in a pan.

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