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Main course · Greek

Revithia Yahni (Chickpea and Spinach Stew with Lemon)

35 min Serves 4 ~452 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 800 g tinned chickpeas, drained
  • 250 g spinach
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 5 tbsp olive oil
  • 1 lemon
  • 10 g flat-leaf parsley

Nutrition (per serving)

Calories
452 kcal
Protein
17 g
Carbohydrate
40.1 g
of which sugars
6.9 g
Fat
22.6 g
of which saturates
3 g
Fibre
16.3 g
Salt
1.37 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the onion and garlic, and peel and dice the carrots.

  2. 2

    Warm the olive oil in a wide pan and soften the onion and carrots for 8 minutes, then add the garlic for 1 minute.

  3. 3

    Stir in the chickpeas and 250ml water. Season well and simmer for 15 minutes until the carrots are tender.

  4. 4

    Mash a few spoonfuls of the chickpeas against the side of the pan to thicken slightly, then stir in the spinach and the juice of the lemon.

  5. 5

    Cook for 2 minutes until the spinach has just wilted.

  6. 6

    Scatter with chopped parsley and serve.

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