Spinach and Chickpea gratin with Crème fraiche and a crispy Parmesan topping
January 8, 2011
Prepare your spinach by removing any thick stalks and washing it well. Wilt it in a pot or pan. There’s no need to add any water for this as there’s enough with what is left clinging to the leaves after you wash it. When it has wilted (this will take no longer than 1-2 minutes) put it in a colander so as much water as possible can drain off. Drain the chickpeas and rinse in plenty of cold water.
To put the dish together, add the chickpeas to the tomato sauce then pour all this into a medium sized ovenproof dish. Squeeze any excess water from the spinach and arrange on the tomato stew in clumps the size of small dumplings. Dot with Crème Fraiche then top the lot with the breadcrumbs and Parmesan.
Bake in a hottish oven for about 30 minutes until golden brown.
We have beetroot this week and it’s one of the best varieties for detoxing after Christmas – try juicing it with apples and carrots and your insides (and energy levels) will thank you. There are lots more ideas in the post I did at the beginning of last year. Just follow this link http://wp.me/p7YZu-1y
Filed in Good for groups, Gratin, In season now, recipes, Uncategorized, Vegetarian, Winter
Tags: chickpeas and spinach in tomato sauce recipe, chickpeas and spinach in tomato sauce with creme fraiche and parmesan, Creme Fraiche, Spinach, spinach and chickpea gratin topped with breadcrumbs creme fraiche and parmesan recipe, spinach and chickpea gratin with creme fraiche, tomato sauce recipe
January 8, 2011 at 4:39 pm
Well this basic rustic stew looks amazing. Good job
January 8, 2011 at 9:36 pm
Thanks! Hope you like it.
January 10, 2011 at 10:34 am
That was delicious! We licked our plates. Thanks for the recipe
April 26, 2012 at 3:22 pm
[…] newest PSB dish (inspired by this spinach recipe) is to make a tomatoey sauce, by frying some onions and leeks, adding some tinned […]