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Ingredients
- 1 1/2 cups dried chickpeas
- 3 Tablespoons olive oil
- 1 onion -- chopped
- Red pepper flakes -- optional
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon tumeric
- 2 cloves garlic -- chopped
- 15 ounce can whole tomatoes with juice
- 15 ounce can tomato sauce
- 2 teaspoons sugar
- Salt and pepper
- 1 1/4 pounds fresh spinach -- washed and chopped
Preparation
Step 1
Place chickpeas in a large pot and cover with at least 2 inches of water. Let soak overnight. Drain and set aside.
Heat oil in large pot over medium heat. Add onion, red pepper flakes,paprika, cumin and tumeric and cook, stirring often, until the onion is soft and translucent. Add garlic and cook for another minute. Add the chickpeas and cook for 3 minutes.
Add the tomatoes with their juice, tomato sauce, sugar and salt/pepper. Bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until the chickpeas are soft, about 1 hour. If the sauce becomes to thick, add a little water.
Place spinach on top of chickpeas. Cover the pot and let the spinach steam until wilted, 5 to 10 minutes. Stir to combine.