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Our favorite chickpeas recipe!

Simple, quick and easy to prepare. A dish you'll enjoy both in the winter and summer pleasantly. Its lemon sauce is simple and distinctive and brings all the ingredients together.

We give you the vegan version of the egg-lemon fricassee! A heavenly vegan version, with chickpeas and spinach, and delicious lemon sauce.

chickpeas fricasee with greens and lemon sauce - vegan recipe

Vegan fricassee with chickpeas and spinach

The vegan version of the egg-lemon fricassee, with chickpeas and spinach, and delicious lemon sauce.
5 from 19 votes
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Course: Main Courses, Appetizers
Cuisine: Greek / Vegan
Keywords: vegan, vegetarian, egg-lemon, cooked, fasting, chickpeas, spinach, garbanzo, beans, bean, legumes, pulses
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 portions
Calories: 158kcal
Author: Thodoris Tibilis

Ingredients

Chickpeas

  • 250  g / 9 oz raw chickpeas peeled, otherwise we peel (see notes) or 400 g/ 14 oz canned
  • 2 bay leaves
  • ½ tsp thyme (dried)
  • ½ tsp curry
  • ¼ tsp cumin
  • ¼ tsp ground coriander (dried)
  • salt and pepper
  • 2 Tbsp extra virgin olive oil

Vegan lemon sauce

  • 1 Tbsp mustard
  • 1 Tbsp corn flour
  • 1 cup from the water the chickpeas were boiled
  • 1 lemon (the juice)
  • salt and pepper

Fricassee

  • 250  g / 9 oz spinach cut into small pieces
  • 1 lettuce (green) cut into small pieces
  • 1 onion finely chopped
  • 4 spring onions finely chopped
  • ¼ green bell pepper cut into thin strips (julliened)
  • 1 cup fresh parsley finely chopped
  • ½-1 cup fresh cilantro finely chopped (optional)
  • ½ cup dill finely chopped
  • 1 clove garlic finely chopped
  • 3 Tbsp olive oil
  • ¾ tsp thyme dried (or 2 fresh twigs)
  • ½ tsp curry
  • ¼ tsp sweet paprika
  • salt and pepper

Instructions

For the chickpeas

  • If you don't use canned chickpeas, soak the chickpeas from the previous night.
  • Add the chickpeas, all the spices, herbs and olive oil in a pot with water, and boil for 30 minutes. When boiled, strain them by keeping aside the water in which they were boiled.

For the vegan lemon sauce

  • Mix in a bowl all the ingredients until the mixture is homogenized, and leave aside.

For the fricassee

  • In a pan heat the olive oil and add thyme, curry and sweet paprika from the beginning. Add the onion and sauté at a relatively high temperature for 2 minutes. Add the garlic, the bell pepper and the spring onions, and continue for another 2 minutes.
  • Add 1½ glass of the water the chickpeas were boiled (or simply hot water). Once it starts simmering, add spinach and stir for 3 minutes. Then add the lettuce, parsley, and fresh cilantro and stir for another 2 minutes. Finally, add the chickpeas, dill and salt. Stir and cook over low temperature. Cover the pan and simmer for 3 minutes.
  • Add the vegan sauce, stir, and turn off the heat, leaving the pan on for 5 minutes.
  • Serve while warm, adding freshly ground pepper.

Notes

For unpeeled chickpeas, after you soak them all night, strain and put in a clean towel. Sprinkle a teaspoon of baking soda, close the towel tight and scrub the chickpeas on a table until they are peeled. Open the towel, remove the peels and rinse them in a strainer.

Nutrition Facts

Calories: 158kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 671mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6703IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 4mg

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