Chickpeas with spring greens

Delicious dish of chickpeas, cooked with plenty of coriander to bring an intense freshness to the stew and celery and leek to balance and enhance the greeness.

The result is exquisite… Give it a try!


3 cups cooked chickpeas (1.5 dry cups)

2 garlic cloves

3 strips of celery

1 large leek (use also the green part)

1 large bunch of coriander


Black pepper (optional)

Extra virgin olive oil

garbanzos primaverales

Crush the garlic with a knife and let it sit while you cut the vegetables.

If you have to cook the chickpeas, cook them with a piece of kombu in a pressure cooker for  8  – 15 minutes (time will vary depending on your pressure cooker). Then let the temperature drop naturally.

Chop the celery strips into thin cubes.

Do the same with the leek.

Finally chop the garlic.

Begin by sautéing the celery and garlic with a pinch of salt, when they begin to brown, add the leek. If cooking this dish in summer you can also add a courgette.

Add a pinch of black pepper and stir-fry for about 5 minutes.

Now add the already cooked chickpeas, the kombu and enough broth to cover the stew.

Bring to a boil and cook over low heat for about 10 minutes.

Turn off, add a good handful of  finely chopped coriander, stir and let it sit for a couple of minutes before serving.

Incredibly delicious …

garbanzos primaverales

Cook it with love… and enjoy!

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