SPINACH AND CHICKPEAS WITH GARLIC AND LEMON

This dish is a reflection of Saudi Arabia’s history and contacts with other peoples outside of the Peninsula. With the influx of pilgrims from around the world, Saudi cuisine evolved from a meat-based Bedouin diet to one with spices and new ingredients, especially vegetables. Such is the case with Spinach and Chickpeas with Garlic and Lemon, probably more nutritious and high in fiber than most any other dish. One of my grandsons, who as a child never favored spinach or chickpeas, came to visit me one day. When he walked into the kitchen, he asked me, “Jiddy (grandfather), what smells so good?” I told him that it was a Saudi dish made with spinach and chickpeas. There was a split-second hesitation and then he asked, “Can I try some?” Now, I don’t know if this was because he loved his grandfather or loved the aroma as he hovered around the stove, but he handed me an empty bowl and asked me to fill it up. The next thing I knew, he was asking for seconds! The dash of lemon and the fried garlic give this dish a zesty, yet elegant taste.

SERVES: 4

PREP TIME:: 25 minutes

COOKING TIME: 20 minutes

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, crushed to a paste
• 1/2 teaspoon ground cumin
• 10 oz (285 g) fresh spinach, preferably baby leaf, thoroughly washed, drained and chopped (remove stems if using large spinach leaves)
• 2 cups (400 g) drained cooked or canned
• chickpeas ( for canned/dried equivalents)
• 1 tablespoon butter
• 1 tablespoon finely chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Generous pinch of freshly grated nutmeg
• 2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS:

1. Heat the oil in a large skillet over medium-low heat. Add the onion and fry for 8 minutes. Add the garlic and
   cumin and cook for 3 minutes, stirring frequently.
2. Add the rest of the ingredients, except the lemon juice, and increase the heat to medium. Cook for 4 minutes, stirring frequently. Stir in the lemon juice and serve hot or cold with Saudi-Style White Rice.