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 1996 ISBN:
0-394-53258-9
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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