Espinacas con garbanzos (spinach and chick peas)

[Guest guest]

Espinacas con garbanzos

 

3 large bunches of spinach, washed and chopped

1 can (15 oz) chick peas - garbanzos - or 2 cups home cooked

3 large tomatoes, peeled and chopped

1 large onion, chopped

4 garlic cloves, minced

1 teaspoon ground cumin and whole cumin seeds

1 tsp or more thyme

Olive oil and salt to taste.

 

Use a medium clay pot, a small cast iron dutch oven or equivalent. Put olive

oil on bottom of pan, heat, and sauté onions. Add chopped tomatoes and garlic.

Cook on medium until it becomes a sauce. Add salt to taste and the can of

chickpeas (or equivalent, frozen). Cook about 5 minutes and add chopped washed

spinach. At the beginning the spinach will barely fit, once it cooks it will

quickly reduce. Add a little thyme and cook with cover off so the juices boil

off and it is not too watery.

Apart in small skillet, heat some olive oil and fry the cumin seeds powder until

golden, add cumin powder and add to the dish. Taste and adjust salt.