Think rhubarb is only good in cobblers, pies, and crisps?Β  Think again!Β  My new post over at the Marcus Samuelsson blog for Indian-spiced chickpeas with rhubarb and spinach shows you why!

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58 Responses to Indian-Spiced Chickpeas with Rhubarb and Spinach

  1. Ok I am headed there now. This looks incredible!

  2. Ok, I never thought to use rhubarb in a savory dish! Need to check this out now!

  3. Sounds like a dish that I’d love! And, like Lauren… I don’t think i’ve had rhubarb in a savory dish.

    Going over to take a look now!

  4. Pam says:

    Well, this is completely different. Sounds good!

  5. That's Ron says:

    thats a great idea! savory rhubard…

  6. Joanne says:

    Looks like a comforting dish on this rainy, dreary Thursday …

  7. Shannon says:

    I made a savory dish with rhubarb last year… it was a couscous dish with rhubarb and asparagus. I thought it was great but my roommate was skeptical about the rhubarb in it so she ate around it! Going to check our your recipe!

  8. Lenna says:

    Look divine! Chickpeas, rhubarb plus spinach, this must be combination made in heaven!:)

  9. Vivienne says:

    id say go for pink hair one day (at least just for a day even)…at least you’ll live without regrets πŸ˜›

    this is the first time ive heard rhubard in savoury dish! and yes it does sorta make sense when i think of it…but i just need to taste it now πŸ™‚

  10. Candace says:

    Rhubarb? Not in a pie or crisp? That would be just the unexpected touch to zip up a recipe like this. There’s no way that David will allow me to use the first rhubarb of the season that is sitting my fridge right now for this recipe; but the next batch….haha…is destined for something savory. It looks delicious, Joanne! I’m in!

  11. Looks delicious and sounds interesting. I’m off to check it out.


  12. Interesting combo and looks fabulous!

  13. Faith says:

    Sounds like a great combo, I’m off to check it out!

  14. Oooh, you had me at rhubarb. I love finding new uses for the stuff, especially ones that don’t involve a ton of butter and sugar.

  15. wouaouh, rhubarb and spinach, never try but it looks very delicious

  16. I would never have thought to pair these 2, but I love both! I’ll check it out!

  17. Ooh, rhubarb in a savory dish! Intriguing . . . (then again, when AREN’T your recipes intriguing??)

  18. Never cooked with rhubarb, this could be a great recipe to start with πŸ™‚

  19. Katerina says:

    Indian is a kitchen I’ve been dying to explore. This dish looks divine!

  20. Swathi says:

    Headed there now. Looks delicious.

  21. Kristin says:

    That looks good. I would make it if they had rhubarb up here. I am finding that I cannot get my hands on a lot of fresh produce up here in the high desert.

  22. Mary says:

    What a great looking and healthy dish. I love the combination you’ve put together here, Joanne. I’ll wager this is delicious. I hope you have a great day. Blessings…Mary

  23. Nadji says:

    Une combinaison des plus originales. J’aime beaucoup pois chiche/Rhubarbe.
    A très bientôt.

  24. That Girl says:

    Roasted rhubarb goes well with most root veggies too!

  25. Tammy says:

    What a fantastic dish! Garbanzo beans are my very favorite and this looks incredible. I’m going to go check it out!


  26. Looks so good, I love chick peas, don’t know much about rhubarb but I know it’s tart but roasted I bet gives it such a nice flavor!

  27. Catherine says:

    I just know that I would love this. This is my kind of dish. Blessings, Catherine xoox

  28. Rose says:

    Rhubarb?! Fascinating! Looks delicious πŸ™‚ Good luck on your marathon training! We’ve got two races in the next two weeks then a nice little break πŸ˜€

  29. Pam says:

    You are the queen of unique and creative dishes… looks tasty!

  30. Delish!! I adore chickpeas in everything I’ve ever tried. Love that you put rhubarb in! πŸ™‚

  31. Great job Joanne. I think this sounds fabulous. I love chickpeas and haven’t had them in awhile and mixed with rhubarb sounds like a fun twist.

  32. Tasha says:

    I think it’s fully acceptable to occasionally do things that are not age appropriate, as long as you realize it and are not in denial. It keeps you young πŸ™‚

    One of these days I’ll buy some rhubarb!

  33. I love the combination of flavors here! I was just looking at a rhubarb plant at the nursery the other day and thinking if I should find room for it. Now I wish I would have bought it!

  34. Three things:

    1. I love pink.
    2. I love chickpeas.
    3. I love this recipe!!

  35. I am totally digging the veggie recipes!!! I need to try cooking with rhubarb…

  36. Peggy says:

    Love this and loving your Marcus Samuelsson fame!

  37. This looks awesome! Iv only attempted rhubarb once and it was stewing it to have with yoghurt in an attempt to be healthy. It didnt turn out so great lol.

  38. daphne says:

    I would have never thought of pairing it with chickpeas!! Great job you did there!!!

  39. Chickpeas chickpeas , yes, yes,yes!

  40. Ada says:

    Per usual your Marcus Samuelsson post was amazing! I’m really digging your latest trend towards Indian flavors:)

  41. How could I keep forgetting about chickpeas! I need to get on the chick pea train asap πŸ™‚

  42. Christy says:

    Love chickpeas…spiced chickpeas sound like a tantalizing delight:)
    This looks good as a comfort food;)

  43. Maria says:

    Love rhubarb! Great recipe idea Joanne!

  44. tigerfish says:

    Indian spices call my name!

  45. Ben says:

    I think I’ve only had rhubarb once on pie. Now this is something I want to try.

  46. Kim says:

    I love everything about this. Still so proud of you for being on Marcus’s blog!

  47. I love chickpeas and rhubarb… my culinary horizons for the latter have been pretty boring: tarts, pies, cakes, failed attempts to make chutney… But this is an awesome way to cook it!

  48. Awesome savory rhubarb recipe, sounds terrific in combination with chickpeas.

  49. What an interesting combination…I will stop over πŸ™‚

  50. I’m definitely intrigued- I’ve never had rhubarb in anything other than pie or jam. Those chickpeas look really delicious! πŸ™‚

  51. Lori says:

    This is brilliant! I have to try rhubarb in this savory combo.

  52. Cara says:

    I get ridiculously giddy over pink too. I kind of look like pepto bismol walking into my office everyday – pink vera laptop bag, different but coordinating pink very lunch bag, and hot pink travel coffee mug, naturally. I look extra awesome when it rains and I wear my ballerina pink trench coat! Anyway, I also get giddy over chickpeas and raisins. This, my friend, has been bookmarked.

  53. Anonymous says:

    did anyone actually try to make this? the original was lentils which cook a whole lot faster than garbanzos. I cooked it forever and they never got soft–someone told me because cooking in stock means cooking in salt and that retards softening. I knew about acid but salt was new to me as a no no.

  54. Joanne says:

    Hi Anonymous, I actually did make it and my chickpeas did in fact cook within the time I specified above. Did you soak yours first? And if so, for how long? I tend to soak my beans for around 15 hours, so by that time they end up cooking in around 20 minutes. This is, of course, highly variable and depends on how fresh the beans are. I would suggest par-cooking them until they are almost fully tender and then finishing them as I’ve described here.

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  56. […] Rhubarb, Chickpea, Spinach Stew with Cilantro-Lemon Yogurt Sauce slightly modified from Joanne Eats Well with Others […]

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