Tender chickpeas, wilted spinach and a fresh squeeze of lemon come together in a hearty Greek lunch. Serve the stew with bread to soak up the lightly thickened cooking liquid.
Chickpeas, spinach, onion, olive oil and lemon make a simple combination you’ll find in various Greek home kitchens. The exact method varies by cook and region; this recipe takes a practical approach with canned chickpeas. Olive oil is more than just cooking fat here: together with the starch from the legumes, it helps make the cooking liquid soft and lightly thickened. Lemon adds a fresh, slightly bitter counterpoint.
Spinach is naturally available year-round, but fresh spinach is especially plentiful in the Netherlands in spring and autumn. Use baby spinach for a tender texture and stir it into the pan near the end, so it doesn’t need to cook for long. Frozen leaf spinach works too: thaw it and squeeze out any excess liquid before adding it. The amount can vary by brand, so add it gradually until the stew has enough greens.
Canned chickpeas make this a lunch that’s on the table in about half an hour. Rinse them to remove the canning liquid; this prevents the dish from becoming unnecessarily salty or cloudy. Dried chickpeas have a different texture and need more preparation: soak and cook them separately until tender, then use some of their cooking liquid in the stew. Add salt mindfully, since both canned products and stock can already be salty. Water works just fine and lets the flavours of onion, olive oil and lemon come through clearly.
The cooking liquid shouldn’t be watery, but it shouldn’t turn into a thick purée either. Mashing a few chickpeas with the back of a spoon adds a little body without making all the legumes lose their shape. Taste again at the end: lemons can vary a lot, so add the juice gradually. Serve warm with crusty bread; a simple salad works alongside it if you’d like to round out the lunch. Cool leftovers quickly, cover and refrigerate within two hours, and use within three days. Reheat gently in a pan until everything is steaming hot; add a splash of water if needed.
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent.
Stir in the garlic and oregano and cook for 30 seconds. Add the chickpeas, water, salt and pepper. Bring to a boil and simmer gently, uncovered, for 12 minutes.
Use the back of a spoon to press about a quarter of the chickpeas against the side of the pan. Stir in the spinach in batches and let it wilt for 2–3 minutes.
Stir the lemon zest and 2 tablespoons of lemon juice into the stew to start. Taste and add more juice or salt as desired. Simmer gently for 1 more minute; the liquid should be lightly thickened.
Divide among bowls and serve warm with the bread.
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