Creamed Spinach with Chickpeas and Bacon

Dish for 4 people

Ingredients:

• 20 g cornstarch (about 2 tbsp)
• 750 g frozen spinach
• 250 ml of cooking cream
• 500 g chickpeas (drained weight)
• 200 g diced bacon
• Salt
• Pepper
• Grated nutmeg
• 2 x 10 g (1 L) vegetable bouillon cubes
• 250 g of pasta

Steps:

1. Fry the bacon in a large pot.
2. When done, remove the bacon and keep the leftover fat.
3. Start cooking the pasta. When done, strain it and leave it to the side.
4. Add the spinach, bouillon, spices and about 200 ml of the cream. Heat until the spinach has thawed and the stew simmers.
5. Stir the cornstarch into the remaining 50 ml of cold cream until smooth. Stir again right before use, as the starch settles quickly.
6. Pour the mixture into the pot while stirring and let it boil for about 1 minute. It thickens almost at once.
7. Add the bacon, chickpeas, and spice to taste.
8. Optionally, add a bit of water or milk if you want a thinner stew. If it is too thin, mix a bit more cornstarch with cold liquid and add it.

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