The combination of spinach with chickpeas is common throughout the Middle East, but the flavors here are Egyptian. You may use good-quality canned chickpeas. It is good served with yogurt.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
If you are using the dried and soaked chickpeas, drain and boil them in fresh water for 1 1/4 hours, or until very tender, adding salt when they begin to soften.
Step 2
Wash the spinach and remove stems only if they are thick and tough, then drain well.
Step 3
In a large pan, fry the garlic and coriander in the oil, stirring, until the aroma rises. Pack in the spinach without adding any water, cover with a lid, and put over low heat until the leaves crumple to a soft mass. Add the drained chickpeas—cooked or canned—season with a little salt and pepper, mix very well, and cook a few minutes more. If there is too much liquid, reduce a little on high heat.
Step 4
Serve hot or cold, with a squeeze of lemon if you like.
Variations
Step 5
Fry 1 large chopped onion in 3 tablespoons olive oil. Add 2 medium peeled and chopped tomatoes and 1 teaspoon sugar and cook until reduced, then stir in the cooked spinach and the chickpeas.
Step 6
White haricot or navy beans may be used instead of chickpeas.
