Using jarred chickpeas makes all the difference in this simple dish. It's creamy, zingy, and extremely comforting without feeling heavy.
Serves
2
Red Onions
Garlic Cloves
Red Chilli
Double Cream
Lemons
Spinach
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Fresh Dill
Olive Oil
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (3)
D
Dee R.
2 months ago
very refreshing dish to our Sunday dinner! :)
S
Samantha T.
3 months ago
Super refreshing and easy to make! Lovely with a slice of toasted sourdough
I
Isabelle O.
3 months ago
I’ve made a vegan version of this recipe (swap cream for coconut milk) so many times! It’s the perfect hangover or “I feel a cold coming on” meal. Really interesting flavour profile & super tasty :)
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.