Ingredients
500 gr dried chickpeas or one tin 400 gr cooked chickpeas
500 gr spinach
one onion
one tin of 400 gr chopped tomatoes
Three tablespoons olive
One tablespoon tomato puree
salt and pepper
juice of one lemon
Method
1. If using dried chickpeas, soak them overnight with a teaspoon of soda or baking powder.
2. Rinse the chickpeas, the cook according to packet instructions.
3. Wash and chop the spinach. Add a little salt and soften the spinach pouring some hot water over it.
4. Finely chop the onion and fry it until browned.
5. Add the spinach and stir for 2-3 minutes.
6. Add tomatoes and stir well for 5-6 minutes.
7. Season well.
8. When chickpeas are almost cooked, drain them and add to the spinach and tomato sauce.
9. Add tomato puree and juice of one lemon.
10. Simmer for half an hour, then serve.
2. Rinse the chickpeas, the cook according to packet instructions.
3. Wash and chop the spinach. Add a little salt and soften the spinach pouring some hot water over it.
4. Finely chop the onion and fry it until browned.
5. Add the spinach and stir for 2-3 minutes.
6. Add tomatoes and stir well for 5-6 minutes.
7. Season well.
8. When chickpeas are almost cooked, drain them and add to the spinach and tomato sauce.
9. Add tomato puree and juice of one lemon.
10. Simmer for half an hour, then serve.