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Chickpea and Spinach Terrine

Anna makes a great cooling side dish for Manuela Darling-Gansser.

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Blanch spinach and refresh in iced water, squeeze out water and roughly chop.
Finely slice onions and caramelize in a pot over med high heat with butter, sugar, salt & balsamic vinegar
Mix all dressing ingredients together and add chickpeas & chives
Line a bowl or terrine dish with glad wrap and then cover bottom & sides with spinach & caramelised onions. (It is served upside down so arrange as desired)
Add 1/3 of chickpea mixture, then some more spinach and onions
Continue to layer until finished, press gently to compact it and refrigerate.
Turn out onto platter, peel away the plastic wrap et voila.

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muppy March 2011

This goes so well with the beef, yum! http://muppyat.blogspot.com/2011/03/annas-persian-spiced-beef-with-spinach.html I added the drained chickpeas to the dressing mixture. I also only made 1/3 of this recipe and put in three separate little molds.

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sharron November 2010

i agree some things left to your own vices , like draining the chick peas, and how could dry be the same as canned ?

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carly July 2010

This recipe is not very clear, do you add the dressing in with the chickpea mixture??

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joanne rowe July 2010

I saw your show last night with this recipe, and love the look of it. I will be making it on thursay night for a small dinner party.

thanks

Jo

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sylvia christofis July 2010

I just watched this recipe on tv and I am so excited by it...Anna such a wondeful simple and fresh side dish..cant wait to make this...

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