Greek Chickpeas with Spinach (Revithia me Spanaki)

A really nutritious and tasty dish, also suitable for vegetarians and vegans. This is especially popular in the northern regions of Greece, where they often eat dishes with chickpeas and vegetables. It's also very simple and quick to prepare - the only time-consuming part is soaking the chickpeas overnight. Do try it - you'll be pleasantly surprised!


250g chickpeas
1 kg fresh spinach roughly chopped
1 onion whole
1 large red pepper diced
2 chilli peppers finely chopped
2 tomatoes skinned and diced
1 bunch spring onions finely chopped
4 tbsp wild fennel finely chopped
2 tbsp chopped parsley
1 tsp cumin powder
1 tsp paprika
1 tbsp lemon juice
120 ml olive oil
Salt and pepper to taste


Soak the chickpeas overnight.

Boil the chickpeas along with the whole onion. During the first 15 minutes, remove the foam that forms at the top and then replace the water with fresh boiling water.

Continue boiling until the chickpeas are tender – this will probably take over an hour.

Drain and set aside.

Put the oil in a pan, add the spring onions, red pepper and chilli peppers and sauté for approx. 2-3 minutes.

Add the cumin and paprika, stir and then add the tomatoes.

Simmer for 5 minutes and add the spinach, chickpeas and fennel.

Stir, add salt and simmer for another 10 minutes with the pan uncovered to allow the liquid – mainly from the spinach – to evaporate.

Add parsley, lemon juice and pepper and remove from the heat.

Eat and Enjoy!

Subscribe to receive free email updates: