- 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.