Warm Chickpea Salad with Spinach

Ingredients

• 250 dried chickpeas
• 2 shallots
• 1 red chili pepper
• 2 tbsp olive oil
• 1 tsp curry powder
• 100 ml Vegetable broth
• Salt
• Pepper
• ground cumin
• 100 g Spinach
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Soak the chickpeas overnight. Drain, then cover with water and bring to a gentle boil, simmering quietly for about 45 minutes until tender.

2. 2.

   Peel the shallots and slice into thin rings. Wash, halve, deseed, and finely chop the chili pepper. In 2 tbsp hot oil, sauté the vegetables for 2–3 minutes until colorless. Stir in the curry powder, remove from heat, then deglaze with vegetable broth. Season with salt, pepper, and ground cumin, letting the mixture cool to warm.

3. 3.

   Wash, trim, and dry the spinach. Mix it with the remaining olive oil and combine with the cooled chickpeas. Finish with a splash of lemon juice before serving.