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As I have told you on some other occasion, I have a small garden that we have turned into a vegetable garden. My uncle in the onion hole, he planted me spinach and chardSo when I want them I just have to take the knife and cut the leaves.
As lately I am very curious to do traditional recipes in thermomix And, taking advantage of the fact that I have a lot of spinach, I was searching the Internet for how to make spinach with chickpeas. I found several recipes, I have taken two of them from the blogs as a reference; Carmen's experiments and the recipe book and I have adapted them to my liking. It has been a great success, and it also comes out the same as in the traditional way.
Keep in mind that the cooking times I give are for fresh spinachFor the frozen ones, remove about 4 or 5 minutes.
Chickpeas With Spinach
A great traditional recipe with the taste of natural ingredients.
Equivalences with TM21
I have a question ... if I make this recipe with frozen spinach, do I have to cook it before or do I put it frozen in the thermomix ????
if you can defrost them better, if you do not add less water, it is not going to be that it releases too much water, still with them frozen I have not tried it, since I still have in the garden.
This recipe looks great, what happens is that the jars of cooked chickpeas do not convince me too much, I prefer to have them soaked. How long would it take to do it with the thermomix and in what way?
Thank you.
A greeting.
Hello, you get me, hahahaha, is that so far I have only made it with pot chickpeas, for the faster issue. Well, have it soaked as for a stew, and then add them together with the spinach so that it cooks more and to the cooking time of the spinach you add that of the chickpeas ... You'll tell me how….
I was reviewing ... and I have seen the comment of DIDAC, the truth is I also like the chickpeas that I make ... so I buy 1 kg. I soak them at night with a little bit of bicarbonate so that they are not too heavy for digestion, in the morning I put them in the pressure cooker with an onion, carrot and a piece of celery and close the pot when the «chusssschusssschussss starts "I count about 10 minutes ... I take out, drain and divide them into" tapers "and when they are cold I put them in the freezer, so I always have chickpeas for spinach and other recipes and they are not" can ". a greeting…
How good Veronica !!
we are glad you liked them!
Thanks for your comment.
Kisses!!
Hello M.Carmen,
How did they fit? Great for sure.
Thank you for trusting our recipes. Kisses!
Delicious, I congratulate you, they have come out with an exquisite flavor.
Thanks Pepe !! And thank you also for writing us and for preparing our recipes. All the best!
We have loved your recipe, I have repeated it many times and I put 400 grams of chickpeas in it so that it comes out more 🙂 thank you very much.
How nice Teresa! Thanks a lot. The best thing is to be able to adapt the recipes to your needs and quantities. A hug!
It has come out completely ground ... I imagine that although it is not explained in the recipe, we will have to put the butterfly, right?
Everything has turned out to be ground to me too 🙁
When you put a bouillon pill, do you mean an avecrem pill?
One question ... the slice of bread of what kind is ... tender, roasted, mold? Thank you very much for sharing recipes that look so good.
Hi Lisa, the bread is a regular slice of bread, a loaf of bread that is not toasted or anything. Just like you would buy it from the bakery. You can also take advantage of bread from a previous day that you have to spend. Thank you for your message!
The recipe is very good, I made them today and they are delicious, thank you for sharing
Thank you Cristina, we are very happy that you liked them !! A hug 🙂
Hola!
I just made the recipe and it came out very rich although the spinach comes out a bit strong. Should I add milk or cream to remove a bit of the bitter taste they leave behind?
Hello Maria, how strange. Maybe it's that variety of spinach ... try blanching them first next time and dump the water. Let's see if that way they release the bitterness in the water. Thanks for writing to us! A hug 🙂
Hello. I want to make the recipe, but in the traditional one, the fried bread is passed through milk and the majao de pan would have a splash of vinegar. Did you add it as is with the spinach? Thanks
Hello Cristina:
I would do the majao as you have always done and then I would add it with the spinach and voila!
Regards!
I respected times, proportions and everything, and it looks more like a chickpea puree with spinach, I'm sorry, I didn't like the result.
Hello Pepa, what a pity. Perhaps the brand of chickpeas you used was softer than the one used by Virtudes in their recipe. Next time you can try to put less minutes or use the butterfly and turn to the left. Thank you for writing to us and we are sorry that you did not like the final result!