Sabanekh bel Hummus –
Serves 6 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.
- ½ cup chickpeas, soaked overnight, or a 14-ounce can cooked chickpeas
- 2 pounds spinach
- 4-6 cloves garlic, chopped
- 1 ½ teaspoons ground coriander
- 3 tablespoons extra-virgin olive oil Pepper
- Juice of 1 lemon (optional)
If you are using the dried and soaked chickpeas, drain and boil them in fresh water for 1 ¼ hours, or until very tender, adding salt when they beginto soften.
- Wash the spinach and remove stems only if they are thick and tough, then drain well.
- 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.
- Serve hot or cold, with a squeeze of lemon if you like.
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.
White haricot or navy beans may be used instead of chickpeas.
This should have been easy but ended up making a complete mess of it overcooking the spinach. Worth another try given the combination of two of the healthiest ingredients.