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Spend time at the weekend making these creamy beans to use as a base for three filling family meals later in the week. It's a great way to get ahead
Chickpea & spinach gratin with salsa verde
Serves 4
Easy
Prep:
Cook:
Get ahead at the weekend preparing the two base recipes for this gratin. With the base recipes already prepped, it takes just 20 minutes to make
Skip to ingredients
- 400g frozen spinachdefrosted
- 600g creamy beans(see recipe below)
- 700g jar chickpeasdrained and rinsed
- 5 tbsp crème fraîche
- 50g parmesanor vegetarian alternative, finely grated
- 60g salsa verde(see recipe below)
Nutrition: Per serving
- kcal532
- fat29g
- saturates11g
- carbs33g
- sugars4g
- fibre16ghigh
- protein24g
- salt0.87g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Put the frozen spinach in a sieve set over a heatproof bowl, and pour over boiling water to loosen. Reserve the water.
step 2
Combine the spinach, beans, chickpeas and crème fraîche in a flameproof casserole dish. Mix in a little of the boiling water from the bowl, 1 tbsp at a time, until the mixture is creamy.
step 3
Set the dish over medium heat and bring to a simmer. Remove from the heat and scatter in the parmesan. Bake for 10 mins until golden and bubbling, then drizzle over the salsa verde to serve.
