Voion Land Products

Chickpeas with sausage and spinach


  • 500 gr. large chickpeas Voion soaked in water from the night before
  • plenty of olive oil
  • 4 large cloves of garlic
  • 2 large onions
  • 1 can of crushed tomato
  • 250 gr. spicy sausage
  • 500 gr. peeled spinach
  • 1 laurel leaf
  • a little rosemary
  • salt
  • pepper


  1. Boil the chickpeas for about an hour and a half or until they are ready but keep for a while.
  2. Strain and keep a cup of their broth. Put the olive oil in the same pot to burn, add the sliced ​​onions and sauté until soft but not colored for about 7 minutes.
  3. Add the garlic and sauté for another 2-3 minutes.
  4. Then add the tomato and sauté it as well.
  5. Pour the sausages into small pieces and sauté for 1 minute.
  6. Add the chickpeas and mix.
  7. Add the laurel leaf and a little rosemary.
  8. Immediately after, add the water we kept from the chickpeas and add half with a cup of water.
  9. Stir in half the spinach until it withers and immediately add the rest.
  10. Simmer for 10 minutes, season with salt and pepper and serve.