Levantine cuisine · Vegetable Dishes

Sabanekh bi Zeit

Spinach braised with chickpeas in olive oil, rounded off with browned onions and lemon.

Ingredients · for 4 servings

• 800 g spinach
• 250 g chickpeas (from a can)
• 2 onions
• 4 cloves garlic
• 70 ml olive oil
• 2 lemons
• 1 tsp allspice
• 1 tbsp sumac
• Salt, pepper

Instructions

1. Wash the spinach thoroughly, remove the coarse stems, and set the still-wet leaves aside in a colander.
2. Cut the onions into fine half-rings and fry in 5 tbsp olive oil over medium heat for 10 min, until golden brown and crisp at the edges.
3. Add the finely chopped garlic and the allspice and toast for 1 min, until fragrant.
4. Add the spinach in batches and let it wilt over high heat for 4–5 min, letting the released liquid evaporate uncovered.
5. Fold in the drained chickpeas, let simmer for 3 min, and season with salt, pepper, and the juice of one lemon.
6. Drizzle with the remaining olive oil, sprinkle with sumac, and serve lukewarm with wedges of the second lemon.