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.

　　

Ingredients

serves 6

　　1/2 cup chickpeas, soaked overnight, or a 14-ounce can cooked chickpeas

　　Salt

　　2 pounds spinach

　　4–6 cloves garlic, chopped

　　1 1/2 teaspoons ground coriander

　　3 tablespoons extra-virgin olive oil

　　Pepper

　　Juice of 1 lemon (optional)

　　

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf