Inspired by Lebanese cuisine, these tender chickpeas are braised and added to soft spinach with plenty of onion and garlic. We top it off with feta cheese and serve it up with rice for a delicious dinner!
- 1 cup dried chickpeas
- 2 onions, divided
- 6 garlic cloves, divided
- 2 bay leaves
- 8 cups vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- 1 cup extra virgin olive oil, divided, plus more for finishing
- 1 (16-ounce) bag chopped frozen spinach, thawed and squeezed dry
- 1 tablespoon cumin
- 1 teaspoon sumac, plus more for garnishing
- 2 lemons, juiced
- Feta cheese, crumbled, for garnish
Peel and halve 1 onion and peel 3 garlic cloves, gently smashing them with the side of your knife. In a large sauce pot, add chickpeas, halved onion, smashed garlic cloves, bay leaf, vegetable stock, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer until the chickpeas are tender, 2 ½- 3 hours. Once tender, pour the chickpeas into a colander, allow to drain and set aside.
While chickpeas are cooking, dice the remaining onion and mince the remaining garlic cloves. Set aside.
In a large skillet, over medium heat, add 1/2 cup of oil and the onion and saute until lightly golden brown, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the spinach, stirring to combine, and cook until the flavors have married, 2-3 minutes. Add the reserved chickpeas, remaining olive oil, cumin, sumac, lemon juice, salt and pepper. Stir to combine and cook for 5 minutes.
Transfer to a large serving platter and top with olive oil, sumac, and crumbled feta. Alternatively, leave the feta off for a vegan version.