Braised Chickpeas with Spinach Salad
User Reviews
3.7
9 reviews
Good
-
Servings
6 servings
Braised Chickpeas with Spinach Salad
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Adapted from here.
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Ingredients
For the braised chickpeas:
- 2 1/2 cups chickpeas dried, picked over and rinsed
- 2 tablespoons olive oil
- 1 yellow onion large, coarsely chopped
- 1 carrot large, peeled and coarsely chopped
- 1 celery stalk, finely chopped
- 3 bay leaves preferably fresh
- 3 cups vegetable stock preferably homemade
- kosher salt
- black pepper freshly ground
- 1 (15 oz.) fire-roasted diced tomatoes canned, drained
For the spinach salad:
- 3/4 cup onion red, finely chopped
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- black pepper freshly ground
- 6 tablespoons extra-virgin olive oil
- 2 cups baby spinach
Instructions
- Add dried chickpeas to a large bowl then add water, covering by 2 inches (they expand a good amount). Let soak overnight then drain well.
- Warm olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot, celery, and bay, stirring to coat in the oil. Cook until the vegetables are soft, but not brown (6 - 7 minutes). Stir in vegetable stock and scrape the bottom of the pan to lift any brown bits. Transfer mixture to a slow cooker. Add chickpeas, stir, cover and cook on low for 6 hours.
- Stir in 1 teaspoon of kosher salt, several turns of black pepper, and the tomatoes, cover and cook for an additional 2 hours. The chickpeas should be tender, but not mushy. Season to taste with additional kosher salt and black pepper.
- Remove and discard bay leaves. Scoop chickpeas from the slow cooker using a slotted spoon and place in a serving bowl. Reserve the braising liquid.
- While the chickpeas are cooking, prepare the vinaigrette. Add red onion, garlic, red wine vinegar, kosher salt and a few turns of black pepper to a mason jar, shaking to combine. Add extra-virgin olive oil and shake again until the vinaigrette emulsifies (oil and vinegar mix together). Just before you are about to serve, toss baby spinach with vinaigrette.
- To serve, spoon chickpeas on to a large, dinner plate. Top with a little braising liquid to moisten. Place spinach salad on the side.
Genuine Reviews
User Reviews
Overall Rating
3.7
9 reviews
Good
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