Updated: Aug 9, 2020
So when I was a little girl, growing up in London, my mother would often make the traditional recipes she was taught back in Turkey. I remember thinking I didnt like quite a few of them, probably because they contained pulses and vegetables...Oh my, how times have changed!
Since then I've taken the recipes that Anneciğim (My mum in Turkish) has taught me and tweaked them slightly to add in my own favorite herbs and spices too! My mum says she loves this one in particular and wanted me to share this as my first family recipe with you all. We hope you like it as much as we do!
Turkish Chickpea and Spinach Yemeği
1 packet of frozen spinach (Defrost and drain excess liquid)
150g chickpeas (raw, soaked overnight)
1 medium white onion (finely chopped)
3 tbsp olive oil
2 cloves garlic
1 tbsp low sodium tomato paste
1 tbsp maple syrup
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp dried mint
1/2 tsp salt
1 tsp homemade vegetable stock paste / low sodium gluten free if store bought
800ml of water
Soak Raw Chickpeas in water overnight. Cook chickpeas for 30mins in a pressure cooker / 1.30hr mins in a large pot of boiling water until soft. Set aside
Add olive oil, onions and garlic to a large pot and brown for 2-3mins.
Add in the tomato paste and spices and cook for a further 3-4mins until the paste and spices have cooked down and you can smell the wonderful aromas.
Add spinach, water, stock and salt, cover and simmer on medium heat for 15mins.
Add cooked chickpeas and turn up to medium heat, cook for a further 15mins. Remove lid and cook on high heat for 5 mins or until most excess water has evaporated.
Remove from heat and serve with your favorite rice and salad.
Cauliflower, Celery, cherry tomato and parsley salad