Sabanekh bel Hummus

1. 1

   If you are using the dried and soaked chickpeas, drain and boil them in fresh water for 1 1/4 hours, or until very tender, adding salt when they begin to soften.

2. 2

   Wash the spinach and remove stems only if they are thick and tough, then drain well.

3. 3

   In a large pan, fry the garlic and coriander in the oil, stirring, until the aroma rises.

4. 4

   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.

5. 5

   Add the drained chickpeascooked or cannedseason with a little salt and pepper, mix very well, and cook a few minutes more.

6. 6

   If there is too much liquid, reduce a little on high heat.

7. 7

   Serve hot or cold, with a squeeze of lemon if you like.

8. 8

   Fry 1 large chopped onion in 3 tablespoons olive oil.

9. 9

   Add 2 medium peeled and chopped tomatoes and 1 teaspoon sugar and cook until reduced, then stir in the cooked spinach and the chickpeas.

10. 10

    White haricot or navy beans may be used instead of chickpeas.

* Per serving · 4 servings · Values may vary.

No additional tips available.