Epinards Aux Pois Chiches (spinach And Chickpeas)

INGREDIENTS

INSTRUCTIONS

Fry the onion in the oil until soft, then add the drained chickpeas
and the tomatoes. Cover with water. Simmer 1 hour until the chickpeas
are tender, adding salt and pepper when they begin to soften and  water
if necessary, letting it reduce when the chickpeas are done.  Wash and
drain the spinach and squ`0eeze the water out (unless the  stems are
thick and hard you do not need to remove them). Place on  top of the
chickpeas. Put the lid on, so that the spinach is  steam-cooked. As
soon as the spinach flops (within minutes), add a  little salt and
stir. Serve hot.  VARIATIONS  ~ A Judeo-Spanish version called
"espinakas kon avas" is with white  haricot beans instead of chickpeas.
-A tablespoon of tomato paste may  be used instead of tomatoes.  NOTE:
Ms. Roden states that this dish is often served in Sephardi
communities, especially during Rosh Hashanah. The chickpeas represent
"plenty and their roundness symbolizing that the year would be well
rounded, and the spinach representing newness."  The Book of Jewish
Food- An Odyssey From Samarkand to New York by  Claudia Roden A Borzoi
Book, published by Alfred A. Knopf, Inc. NY  Recipe by: The Book Of
Jewish Food by Claudia Roden p. 517  Posted to JEWISH-FOOD digest by
Linda Shapiro <lss@coconet.com> on  Aug 30, 1998, converted by
MM_Buster v2.0l.

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