I’ve had some requests for the recipe I mentioned in this post on spinach. And because I aim to please, here you go:
olive oil, to taste
small onion, chopped
garlic to taste, chopped
a few tablespoons of tomato paste
salt to taste
a pinch of sugar
can of chickpeas, drained
fresh spinach (as much as you like, but I usually add a package)
Obviously, quantities are approximate. Saute the onions and garlic in the oil on medium heat until soft. Add tomato paste, salt, and sugar, stir, and saute a few more minutes. Add chickpeas and stir. And spinach and stir. Lower heat and cook, stirring every now and then, till spinach is nicely wilted and all the tastes blended. It can be just a few minutes or an hour or so; as you wish. If you cook it the longer times, you might have to add a tiny bit of water now and then because it can stick. But be careful; you don’t want it to get too liquid.
Serve alone, or over rice. It’s even good cold the next day—good, and good for you. Now go and sin no more.