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Sleep with chickpeas and spinach

Sleep with chickpeas and spinach

Preheat the oven to 190 ° C. Place the sleep fillets in a heat-resistant dish in a single layer. Sprinkle with pepper, salt, paprika, grated lemon peel and olive oil. Put the sleep in the oven for 12-15 minutes until done.

Meanwhile, heat a pan and add the olive oil. Cook the garlic for 2-3 minutes, taking care not to burn it. Add the chickpeas and the vegetable soup juice and leave them for 5 minutes. Add the spinach and cook for another 5 minutes. Add lemon juice, salt and pepper to taste and leave on the fire for 2-3 minutes.

Serve the sleep with chickpeas and spinach.

Spinach with chickpeas and mozzarella

Spinach is rich in minerals and vitamins, perfect for the proper functioning of the body. With a high content of beef A, B6, C, E, K, folic acid, iron, calcium but also magnesium, potassium and many others.

It is recommended to eat spinach especially for those suffering from asthma, diabetes, tension, bones, skin, hair, kidney stones and the list goes on.

I never thought of doing such a thing, but on a sunny spring afternoon I went for a walk in the woods near my house. There I was going to meet a lady who was picking nettles & # 8230 it wasn't very hard for me to talk to the dance and that's how I found out that she collected them for her own consumption, and from here for about half an hour I talked about one about another, but also about how to cook nettles.

You know, I got this recipe for spinach cake from her and I'm going to present it in detail, in what follows.

So I invite you to stay by the list of ingredients, but also the simple way of preparation.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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  • 500 g spinach leaves
  • 5 eggs
  • A can of chickpeas
  • 2 bunches of green onions
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 200 g mozzarella
  • Salt and pepper to taste

Method of preparation:

Wash the spinach in 2-3 waters.

Peel the onion and garlic, finely chop them.

Coarsely crush the chickpeas with a fork.

We put the mozzarella on the large mesh grater.

Wallpaper a cake tray with baking paper.

Bring a pot to a boil and sauté the spinach. We take it out in a sieve and drain it well and let it reach room temperature.

Saute green onions and garlic in oil with a little salt until soft.

Coarsely chop the spinach and place it in a bowl.

Add hardened onions, eggs, crushed chickpeas, salt and pepper.

Pour into the cake pan and bake for 30-35 minutes.

Take it out and let it cool in the pan in which it was baked, then put it on a grill and let it cool completely.

180 g flour + 1 teaspoon flour (for chickpeas)
3 medium eggs
100 ml of milk
80 ml olive oil
75 g grated cheese
100 g raw spinach
100 g naut
1 teaspoon grated curry
3/4 sachet baking powder

Mix whole eggs for a few minutes then add the oil and milk and mix until smooth.
Add the sifted flour with the baking powder and mix until you incorporate it perfectly into the dough. Add the grated cheese.
Wash the spinach and dab it very well with absorbent kitchen paper. The spinach must be completely dry. Finely chop it and add it to the dough.
Drain the chickpeas, rinse it and drain it very, very well, then powder the chickpeas with 1 teaspoon of flour and add it to the dough. Add salt and pepper to taste and mix until smooth.
Line the pan with butter and flour, add the dough and place the tray in the preheated oven at 180 ° C, for about 40-45 minutes or until browned evenly.
Take it out of the oven, leave it in shape for 5-6 minutes, then turn it over on a grill. After it cools, cut it into slices and serve.

Try this video recipe too

Chickpea dish with spinach

I try to be as inventive as possible these days and make the most of what I have in the fridge or pantry. And, unlike others who are now a little confused by the state at home and do not know what to do with their free time, as I have been working from home for several years, obviously I do not have much free time.

So I continue to cook quick recipes that do not keep me in the kitchen much and in this way I have time to publish the recipes I make to help you, to inspire you to cook healthy with the supplies made.

Today we will see what can be done with a can of chickpeas or a bag of dry chickpeas. Both can be bought everywhere and it depends on the time available to choose one option or another to prepare this chickpea food with spinach.

If you use dry chickpeas, it will need to be soaked the day before in cold water. The next day, discard the water, put another one and boil the chickpeas until it cooks and becomes soft. There are different brands of chickpeas, if I may say so. I bought chickpeas grains from different places. I boiled and spread chickpeas that did not boil.

At one point I gave up this option and resorted to the favorite, canned. In the meantime, I found out from here that the chickpeas from Sano Vita are ok and that they boil quickly. So I gave it another chance and soaked a 500 gram bag of chickpeas. To my surprise, it really boiled slightly and cooked well, so from now on I will use chickpeas.

If you don't have the time or desire to cook chickpeas, you also have the option of using pre-cooked, canned chickpeas. This way it is even easier to make this chickpea dish with spinach and it does not take you more than 30 minutes to prepare it.

You can find HERE many kinds of chickpeas, from different companies, either pre-cooked or dried grains.

I wanted a fasting food (vegan) so I also used some canned coconut milk (see here) for extra creaminess and flavor. Let's see how it's done.


For those who want fish and more, today we prepared a recipe with salmon fillets, Dutch sauce with sage and sauteed spinach. I really like salmon, either steamed, baked or pan-fried, I always prepare it with different vegetables or sauces. Yesterday he caught a glimpse of some fresh spinach in my market and I immediately thought about what I would associate it with to satisfy both my cravings…

Ingredients for one serving:

  • 250 gr. salmon fillet
  • salt and pepper
  • spices for fish
  • 70 gr. fresh spinach
  • 1 tablespoon olive oil
  • ½ small onion
  • 1 clove of garlic

Wash the salmon well, clean the stray scales, then dry it in a paper towel. I am going to grease it with a drop of oil and season it with salt and pepper.

It's time to prepare a non-stick pan that I place over the stove over medium heat and place the salmon fillet in it with the skin facing up.

Bring to a simmer and let it brown for about 10 minutes.

Meanwhile, sauté the spinach in another pan with a little olive oil in which I fry the finely chopped onion, add the chopped garlic, then the spinach.

I only leave it for 4-5 minutes. I kept its leaves whole and I don't want it to soften a little so that it is as fresh as possible, so as not to destroy its nutritional properties.

Season with a pinch of salt and turn off the heat.

I return the salmon to the skin side, add the special spices for the fish on the already browned surface, and let it simmer for about 10 minutes, during which time I start the Dutch sauce.

I take a bowl, mix an egg yolk with a pinch of salt and the juice of half a lemon, put the bowl on top of a pot of hot water, mix continuously for a minute, then add the butter little by little without stopping. When it has thickened enough, season with a pinch of salt and add the sage leaf, which I chopped very finely.

The Dutch sage sauce is ready and the spinach is already waiting to be placed on the plate.

The fish was browned as much as I wanted. I present below the prepared plate and a section of salmon to see the pink interior.

Video: Ο Δρ Όζ είπε ότι το πρωινό απαγορεύεται! Αλλά γιατί; (January 2022).