Ingredients
- 500 g spinach leaves washed, tough stems removed
- 25 g parsley leaves roughly chopped
- 10 g oregano leaves
- Salt
- 125 ml olive oil
- 1 tin chickpeas drained, rinsed and dried (240g drained weight)
- 2 garlic cloves peeled and sliced
Instructions
- Put a large saucepan on a high heat, add the spinach, parsley, oregano and a third of a teaspoon of salt, and leave to wilt, stirring frequently, for 10 minutes, until the leaves start to stick to the bottom of the pan. Turn down the heat to medium-low and gradually pour in the oil, stirring as you pour and scraping the browned leaves from the base of the pan. Leave to cook for another 25 minutes, stirring occasionally, until the greens are dark, then stir in the chickpeas and fry gently for 10 minutes more, stirring now and then, until the chickpeas are just starting to brown but are still soft inside. Add the garlic, fry, stirring occasionally, for a final five minutes, then spoon into a shallow bowl and serve.
Notes
The complete opposite of just-wilted greens. Cooked for so long that the leaves go very dark and take on a texture a bit like crisp seaweed. The result is an addictive tapas or a side to spoon alongside pretty much anything. A squeeze of lemon at the end goes a long way.
