Average: 3 (2 votes)
40 minutes
4 portions
greek cuisine
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550g of Barba Stathis whole spinach leaves
600g Barba Stathis chickpeas
300g of leeks
6 tbsp of olive oil
4 finely-chopped spring onions
1 cup of dry white wine
1 cup of finely-chopped sun-dried tomatoes
Juice from 2 lemons
2 tbsp of spearmint, finely chopped
300ml of vegetable stock or water
Salt, freshly-ground pepper

Spinach with chickpeas and sun-dried tomato
  1. Boil the chickpeas directly from the freezer for 15 minutes and then strain.
  2. Heat the olive oil in a wide saucepan and sauté the leek and spring onions for 2-3 minutes. Add the chickpeas and continue to sauté for 5 minutes.
  3. Add the wine and stir for 1-2 minutes to let the alcohol evaporate.
  4. Add the chickpeas and mix them in with the tomatoes, lemon juice, spearmint, stock, salt and pepper. Allow it to simmer at a low heat for 20 minutes until it becomes mushy.
  5. Serve and sprinkle with pepper.
Main Used Product


Our healthy, nutrient-rich Barba Stathis chickpeas come straight from the fertile Greek soil.

They are high in fiber ...