Ingredients
SERVES 4
– 400 g chickpeas
– 120 g spinach fresh leaves
– 80 g small carrots finely chopped
– 80 g onions chopped
– 40 g celery finely chopped
– 16 tbsps. dried mushrooms
– 600 g small beetroot sliced
– 8 tbsps. lemon juice
– 1 generous cup white wine
– 6 tbsps. EVO
– 40 g almonds coarsely chopped
– 1 tbsp. coarse sea salt
– 1 tsp. black pepper
Directions
Soak the chickpeas for 4 hours in cold water, then rinse, drain and cook the chickpeas in abundant salted water for ab. 45-50 minutes. Once cooked, drain and set aside. Meanwhile, soak the mushrooms in hot water for ab. 20-30 minutes, then rinse thoroughly. Please note to never use the mushrooms’ soaking water, as it may contain substances not safe to be eaten. In meantime, marinate the beetroot in a lemon juice and salt emulsion and let them rest. Then, in a large pan, heat up ½ tablespoon of EVO and sauté the onions along with carrots and celery until the onion softens. After 5 minutes, add in the chickpeas, cook for 5 more minutes, then add in the wine and let simmer until reduced. At this point, add in the mushrooms and stir well. Then, place the spinach leaves on the top without stirring, cover with the lid and lower the flame. Spinach leaves will soften with the steam. Meanwhile, in a pan, toast the almonds. When serving, start by placing the spinach leaves on the plate and season them with a little salt and pepper. Then, top with a layer of the chickpeas and mushroom mix and finally add the marinated beets. Garnish with toasted almonds and dress with some EVO, a little lemon juice, salt and pepper to taste. Serve with a slice of whole grain rye bread.
Other recipes – Chickpeas