Epinards aux pois chiches (spinach and chickpeas)

1 Servings

Ingredients

Quantity Ingredient
1 large Onion; coarsely chopped
2 tablespoons Sunflower oil
½ pounds Chickpeas; (250 grams) (soaked in water for 2 hours or overnight)
2 Tomatoes; peeled and chopped
Salt and pepper
1½ pounds Spinach; (750 grams)

Directions

Fry the onion in the oil until soft, then add the drained chickpeas and the tomatoes. Cover with water. Simmer 1 hour until the chickpeas are tender, adding salt and pepper when they begin to soften and water if necessary, letting it reduce when the chickpeas are done. Wash and drain the spinach and squ`0eeze the water out (unless the stems are thick and hard you do not need to remove them). Place on top of the chickpeas. Put the lid on, so that the spinach is steam-cooked. As soon as the spinach flops (within minutes), add a little salt and stir. Serve hot.

VARIATIONS:

~ A Judeo-Spanish version called "espinakas kon avas" is with white haricot beans instead of chickpeas. -A tablespoon of tomato paste may be used instead of tomatoes.

NOTE: Ms. Roden states that this dish is often served in Sephardi communities, especially during Rosh Hashanah. The chickpeas represent "plenty and their roundness symbolizing that the year would be well rounded, and the spinach representing newness." The Book of Jewish Food- An Odyssey From Samarkand to New York by Claudia Roden A Borzoi Book, published by Alfred A. Knopf, Inc. NY 1996 ISBN: 0-394-53258-9

Recipe by: The Book Of Jewish Food by Claudia Roden p. 517 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Aug 30, 1998, converted by MM_Buster v2.0l.

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