Spanish-style chickpeas with spinach and tomato

Picture: Salvelio Meyer

Picture: Salvelio Meyer

Try Salvelio’s recipe for Spanish-style Garbanzos, as chickpeas as known in that country. It’s a simple one-pot winter comfort meal that his mother taught him to make – and it’s a winner in our household when neither of us feels like cooking! It’s also a good vegetarian dish which can be made more substantial with the optional addition of poached eggs. 

Serves 3 as main course


1 large onion, chopped; 1 medium clove of garlic, crushed; good glug of olive oil for frying; 1 bunch of fresh spinach, washed and chopped; 1 tin chopped tomato (or four medium-sized fresh tomatoes, peeled and chopped); salt and freshly-ground black pepper to taste; 1tbsp of sugar; a dash of Worcestershire sauce; 1 tin of chickpeas in their liquid. Optional: 3 eggs for poaching.


Fry the onion and garlic in the olive oil; add the spinach, chickpea liquid, tomato, salt, pepper, sugar and Worcestershire sauce. When the spinach starts becoming tender, add the chickpeas. Continue cooking till the sauce is a bit thicker. Poach the three eggs in the stew if desired; serve in bowls with crusty bread.

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