Ingredients for 4:

• 500g chickpeas

• 1 kg spinach

• Salt & Pepper

• Olive oil• Feta


Soak the chickpeas in water for 8 hours. Drain and rinse well. In a saucepan with salted water, boil the chickpeas for about 45 ‘. Add the oil and salt and pepper and continue cooking for another 20 minutes. Boil the spinach and place the whole leaves in a saucepan. Drain the chickpeas holding their juice and throw them in the pot with the spinach. Add the chickpea broth and let it boil for another 30 minutes. Serve in a deep dish and pour the grated feta on top.