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Le Chaudron recipe
Poêlée de pois chiches aux épinards
Chickpeas with spinach
⏱ 30 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked chickpeas
300 g (11 oz)fresh spinach
200 g (7 oz)cherry tomatoes
1onion
2 clovesgarlic
2 tbspolive oil
1 tspcumin
1squeeze of lemon juice
- 400 g (14 oz) cooked chickpeas
- 300 g (11 oz) fresh spinach
- 200 g (7 oz) cherry tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cumin
- 1 squeeze of lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely slice the onion and garlic, halve the cherry tomatoes and rinse the cooked chickpeas.
- Heat the olive oil in the sauté pan and sauté the onion with the cumin until translucent.
- Add the chickpeas and garlic and brown for 5 min, stirring often.
- Add the cherry tomatoes and cook 3 more min until they just start to soften.
- Add the fresh spinach a handful at a time, stir gently and let wilt 2 to 3 min over medium heat.
- Drizzle with a little lemon juice, adjust the seasoning and serve hot as a vegetarian main.
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