3 tbsp ghee
1 tsp yellow asafoetida powder
1 cup tomato purée
3 cups cooked chickpeas
450g spinach leaves blanched, drained and chopped
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp brown sugar
1 tsp baharat **
1 tbsp lemon juice
2-3 tbsp chopped parsley for garnish
Heat the ghee in a medium saucepan over moderate heat. Sprinkle in the asafoetida and fry.
Pour in the tomato purée and cook for 2-3 minutes stirring occasionally until slightly reduced.
Fold the cooked chickpeas into the tomato purée, along with blanched spinach, the salt, pepper, sugar and baharat.
Reduce the heat and cook for an extra 2-3 minutes.
Serve hot,garnished with drizzles of ghee, lemon juice and a sprinkle of fresh parsley.
***Baharat – you can buy this from a middle eastern grocery store.
My friend introduced me to this recipe. It is a gorgeous salad. The original recipe is from Lambs, ears and honey. I changed some of the ingredients and quantities once again because I just cannot help myself. The end result was delicious. Oh and I promise my photos will get better with practice.
- 2 x 400gm cans chick peas drained, rinsed & strained
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- Juice of 1 fresh lemon
- 70 ml olive oil
- 2 Tbsp soy sauce
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp ground cinnamon
- Baby spinach leaves
- ¼ cup chopped parsley
- 200-300 grams Greek-style yoghurt
- Pomegranate molasses
- 1/2 Pomegranate
Combine chick peas, onions, garlic, cranberries , spices and olive oil, lemon juice and soy sauce, 1/2 of the chopped parsley in a large bowl. Mix and leave in the fridge to marinate for several hours. Before serving pop pomegranate seeds into the mixture, toss. Serve with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses then sprinkle with remaining parsley.