Warm Chickpea and Spinach Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 250 g (9 oz) dried chickpeas
  • 125 ml (4


  1. Place the chickpeas in a large bowl, cover with water and leave to soak overnight. Drain and place in a large saucepan. Cover with water and bring to the boil, then simmer for 1¾ hours, or until tender. Drain thoroughly.
  2. Heat the oil in a heavy-based frying pan, add the onion and cook over low heat for 5 minutes, or until softened and just star