Preparation time: 20-30 minutes + 12 hours waiting for soaking
Cooking time: 1 ½ hours
For 4 servings
500 gr. chickpeas
200 gr. spinach (optional and preferably baby)
1 dried onion (coarsely chopped)
2-3 tbsps. of Tomato Paste KYKNOS
500 gr. Tomato Passata KYKNOS (slightly concentrated tomato juice)
½ tsp. of cumin
Some chili pepper flakes
Some fresh thyme
Salt, freshly ground pepper
Soak the chickpeas in warm water overnight.
The next day, drain the legumes and boil them in plenty of water for 35-45 minutes, until they soften without being melted.
At the same time, heat some olive oil and sauté the onion. Season with salt and pepper and add the Tomato Passata KYKNOS and the Tomato Paste KYKNOS. Boil for a while to thicken the sauce.
Transfer the chickpeas to a pyrex, along with some of the boiled tomato juice. Season, add the spinach and the sauce.
Bake in a preheated oven for about 30 minutes, until the chickpeas are well cooked and left with a little sauce. Serve with rustic sourdough bread and olives.
For more flavor you may add 300 ml of vegetable broth, preferably homemade.
To soften the legumes more easily, put coarse salt in the soaking water.
For more intensity in the taste, add a tablespoon of Tomato Paste KYKNOS.