Chickpeas with spinach
Chickpeas are a staple legume cherished by the monks on Mount Athos for their nutritious and satisfying qualities. This recipe is perfect for fasting days and for those seeking meatless alternatives. Experience the delightful flavors of this dish and prepare to be pleasantly surprised by its unique taste. For an enhanced dining experience, consider pairing it with a slice of our freshly baked bread, crafted with care here on Mount Athos.
We soak the chickpeas from the previous night.
In the morning, we drain them and mix them with 1 tbsp. soda.
We leave them for 1 hour.
We rub them to remove the skins and rinse with plenty of water.
We boil them and skim them well.
In the middle of boiling, we add the salt. We make sure that when they are boiled they don't melt and mushy or have a lot of liquid.
We wash the spinach well.
We cut it into 3 and blanch it in boiling water.
We take it out of the pot with a slotted spoon and strain it.
Then, we sauté the chopped onions and the coarsely chopped spring onions in the oil with salt.
When they wilt, we add some water and the rest.
When half boiled, we add the spinach and chickpeas.
We withdraw when they drink their fluids.
If we want, we can also put some tomato paste on our chickpeas.
