Nivik

Nivik

Chickpeas with spinach

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
330g chickpeas
60ml olive oil
1 large onion, chopped
60g tomato paste
salt and freshly ground black pepper, to season
1 teaspoon sugar
750g spinach
lemon wedges, to serve

Method

  1. Wash the chickpeas well, place them in a bowl and cover them with 1.125 litres cold water. Leave to soak overnight, in a cool place if the weather is warm.
  2. The next day, put the chickpeas and soaking water in a deep saucepan and bring to the boil. Cover and simmer gently for 2 hours, or until tender.
  3. Heat the oil in a frying pan and gently fry the onion until translucent. Stir in the tomato paste, some salt, a generous grinding of black pepper and the sugar, then add to the cooked chickpeas.
  4. Wash the spinach well, removing the roots and discoloured leaves. Chop the leaves and stems roughly and stir them through the chickpea mixture.
  5. Simmer, uncovered, for a further 20 minutes, adding more water only if necessary. Nivik should be moist, but not too liquid. Serve with lemon wedges, bread, salad and pickles as an appetiser or light meal. Also good served cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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