Garbanzos kon Spinaka, created on 9/13/2012

1 large onion sliced thin

2 tablespoons of extra-virgin olive oil (you can omit the oil if you don’t cook with oil – just use water)

1-1/2 cups of garbanzo beans soaked overnight

1 pound of fresh spinach

½ cup of minced dill

Juice of 2 lemons

Kosher Salt and Fresh Cracked pepper

 

Sauté the onion slices in olive oil over medium-low heat until the onions are soft but not browned – about 15 minutes. Drain the garbanzo beans and add them to the onions, turning them to coat with the olive oil. Cover with 1 cup of water and simmer gently until the garbanzo beans are tender about 40 to 60 minutes. You may have to add boiling water as the water does evaporate with cooking.

 

Clean the spinach rinsing thoroughly about 4 or 5 times and remove the stems. When the chickpeas are tender, add the spinach (no need to spin it dry) and the dill. Season the dish with salt and pepper and continue cooking for about 10 minutes till the spinach is tender.  Add the lemon juice and adjust the salt and pepper as needed. Serve as a side dish or a main meal with a salad and bread. Dip the bread in the broth, it is just delicious.

Recipe was taken from the book “The New Mediterranean Diet Cookbook” written by Nancy  Harmon Jenkins.