Creamed Chick Peas on Baby Spinach

Creamed Chick Peas on Baby Spinach
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2

    shallots, sliced very thin

  • 2*19 oz
    (2*540 mL)

    tins of chickpeas, drained and rinsed

  • 0.250

    small hot pepper, minced

  • 1/3 cup
    (80 mL)

    heavy cream 35% m.f.

  • 10 oz
    (284 g)

    baby spinach

  • Salt and freshly ground peppercorns to taste


Heat oil in a large non-stick skillet over medium heat.

Add shallots and cook for 2 minutes.

Add chick peas and hot pepper and cook for 5 minutes.

Stir in cream, season and cook for 5 minutes.

Serve over spinach.

Delicious with fish dishes.

Source: Chef Josée Robitaille

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007