Chickpeas With Eel Recipe

Name: Chickpeas With Eel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 cups chickpeas; 3 1/2 ounces smoked eel dried; 6 2/3 cups spinach; 1 onion; 1 leek; 1 bay leaf; 5 quail eggs; 1 piece bread; salt; extra-virgin olive oil

Servings: persons

1
Soak chickpeas and eel overnight in separate bowls of water.
2
Heat chickpeas, leek, onion, and bay leaf in a pot of water and bring to a boil.
3
For the traditional cooking method, simmer the chickpeas for two hours.
4
For the pressure cooker method, cook the chickpeas for 20 minutes.
5
Tip: the traditional way tastes better and allows more control over doneness.
6
Drain eel and chop.
7
When chickpeas are cooked, remove onion and leek, add chopped eel and continue cooking for 15 minutes.
8
Heat oil in a small saucepan and fry a slice of bread in oil.
9
Grind fried bread with the leek and onion.
10
Mix the bread mixture with chickpeas.
11
Boil quail eggs.
12
When the chickpeas are done, stir in spinach and cook for 2 additional minutes.
13
To serve, garnish each plate with a quail egg.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chickpeas, 3 1/2 ounces smoked eel dried, 6 2/3 cups spinach, 1 onion, and more.

Yes, Chickpeas With Eel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas With Eel

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