2 medium onions, chopped

3 cloves garlic, minced

1 Tbs. olive oil

3 cups cooked chickpeas

1 10-ounce package of frozen spinach,

chopped and defrosted

1 cup chopped fresh tomatoes

1 tsp. paprika

1 tsp. dried oregano

Juice of 2 lemons

Salt and black pepper to taste

A popular winter dish on Crete, it’s offers an interesting alternative to the more common revythia, easy to make, and filling.

In a large saucepan over medium heat, sauté the onions and garlic in the olive oil until the onions are tender. Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt, and pepper.

Recipes from Gourmed.gr

Issue: Jan/Feb 2008