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Name: Epinards Aux Pois Chiches (Spinach and Chickpeas)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Chickpeas; (250 grams); 2 Tomatoes; peeled and chopped; Salt and pepper; 1 1/2 lb Spinach; (750 grams); 1 lg Onion; coarsely chopped; 2 tb Sunflower oil

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INGREDIENTS

1/2 lb Chickpeas; (250 grams)
2 Tomatoes; peeled and chopped
Salt and pepper
1 1/2 lb Spinach; (750 grams)
1 lg Onion; coarsely chopped
2 tb Sunflower oil

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 on Aug 30, 1998,

NOTES

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Epinards Aux Pois Chiches (Spinach and Chickpeas)

1/2 lb Chickpeas; (250 grams)
2 Tomatoes; peeled and chopped
 Salt and pepper
1 1/2 lb Spinach; (750 grams)
1 lg Onion; coarsely chopped
2 tb Sunflower oil

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,

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Nutrition

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Serving Size: 1 Serving (935g)
Recipe Makes: 1 Servings

Calories: 240
Calories from Fat: 240 (100%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 17.9g
Cholesterol 0mg		0 %
Sodium 155mg		5 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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