Fried spinach with onions, chickpeas, pine nuts and cumin
200 g chickpeas (put to soak the day before)
500 g spinach
1 red onion
1 tbsp cumin
1 organic lemon
½ cup olive oil
50 g pine nuts
salt and freshly ground pepper
Getting the soaked chickpeas in a saucepan, add water to cover and bring to a boil, boil chickpeas in 35-40 min. Until tender. Put spinach in a large bowl or bucket with cold water and let them soak for 10 minutes. In order to get any dirt and sand out. Let the stems sit on with a bit of root, so they are held together in bouquets. The stems can easily be eaten when they are fried a little hard and gives a good taste to the court. Rinse spinach through a few times in cold water, so you get all land and sand out, there’s nothing worse than if spinach crunches when you eat it because. Of sand. Drain spinach thoroughly.
Peel onion, cut in half and cut in very fine strips, put a little oil in a frying pan, add red onion and let it fry for 1-2 minutes until they become clear, however, without taking color. Add the lightly crushed cumin seeds and pine nuts and let them roast a little , add the cooked chickpeas and let them cook a few more minutes, so the chickpeas takes flavor from the onions and to it, spice up with finely grated zest and juice of lemon, salt and freshly ground pepper . Getting the chickpeas into a bowl, put some oil on the pan and fry the spinach over high heat for 1-2 minutes. So it just collapses and still have some crispness. It may be advantageous to cook spinach in 2 laps on the pan.
Spice spinach with salt and freshly ground pepper.
Mix spinach with chickpeas and serve immediately so that spinach is hot and crisp. Server as an independent lunch dish or starter with good bread.