Friday, August 7, 2009

Garbanzo Beans and Spinach

Armenian Chickpeas and Spinach


1/2 cups of dried chick peas (garbanzo beans), or 3 cans cooked
1/4 cup olive oil
1 large onion, chopped
garlic powder or pressed garlic (optional)
1/4 cup tomato paste
1 teaspoon sugar
1 large bunch of fresh spinach (about a pound or so)
lemon wedges


1. soak and cook the chickpeas until tender if using dried version
2. put olive oil and onion and garlic in a pot and fry gently until tender and transparent. Add the tomato paste, a few teaspoons of salt, a generous grinding of black pepper, and sugar.
3. Add the cooked chickpeas to the tomato mixture.
4. wash the spinach well, removing any wilted leaves and any tough stems. You can choose to use the leaves alone or the tender parts of the stems with it. Chop them coarsely.
5. Add the spinach to the pot and simmer over low to medium heat for about 20-30 minutes. Add more water to the pot if you really need it.
6. when done, it should look wet, but not too liquid or soupy. Squeeze the lemon wedges on top of it, and serve with pita or flat bread and pickled vegetables.


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