300-400 g chickpeas
500 g washed and chopped spinach
2-3 tbsp olive oil
200 ml liquid cooking cream
grated hard feta cheese of your choice (parmesan cheese)
spices to taste: salt, white pepper, soy sauce, parsley
Chickpeas soaked from the previous day in cold water. Boil well, add seasoning and 1 tbsp olive oil, crushed slightly (with manual press for potatoes, for example). Separately, the washed and chopped spinach stew in a spoon or two of olive oil and a little water if necessary. When ready add to the chickpeas in the pot and cook a little time together, add the cream and passaged (without cream is great vegan dish). Serve with grated feta cheese or olives for a vegan version.