The perfect meal… Hearty, delicious, full of aromas! Serve with crusty bread.
Serves: 4-5 Prep. time: 10′ + 12h waiting Cooks in: 1:50′ Ready in: 2h
400 g chickpeas, soaked in water for 12h
1 kg spinach
½ cup extra-virgin olive oil
1 bunch spring onions, finely chopped
1 red onion, finely chopped
3 tbsp dill, finely chopped
1 fennel bulb, finely sliced
2 lemons, zest and juice
2 tbsp fish roe
salt, black pepper
In a large pan and on high heat boil chickpeas for 40-50 min. until tender. Season with salt after 40 min. Drain and keep the liquid.
Preheat oven at 180C/fan. Transfer chickpeas in an ovenproof pan with lid and stir in spinach, all onion, dill, fennel and season with a pinch of salt and pepper. Drizzle with oil and two cups of reserved liquid and allow to come to a boil in the oven. Then stir with a spoon, cover with lid
and cook until you have 1 cup of liquid.
When cooked, remove pan from the oven and with a ladle take out liquid and beat it with fish roe, lemon juice and zest until well combined. Pour over chickpeas and spinach, stir, check for salt, and serve warm.
Και η συνταγή στα ελληνικά: Ρεβίθια φούρνου με σπανάκι και ταραμά