|3 cups||Cooked chickpeas|
|½ cup||Bean liquid (with frozen; cooked chickpeas; I just used water)|
|1 tablespoon||Oil; olive oil preferred|
|1 pounds||Spinach; chopped or frozen chopped spinach; thawed|
|1 tablespoon||Lemon juice|
|8 ounces||Crumbled Feta cheese|
Date: Mon, 12 Feb 1996 10:16:20 +0100 From: Sykes.Kaye@... (Kaye Sykes) Recipe By: Nikki & David Goldbeck's American Wholefoods Cuisine Combine beans, bean liquid, oil, spinach, and cumin in a large pot. Cover and cook over low heat until spinach is tender and everything else is quite hot. This will take 5 to 10 minutes. Stir in lemon juice, crumble in feta, add a generous amount of pepper, and remove from heat. Serve hot or at room temperature. Serves 6, say the Goldbecks; we thought 4-5. Serve with "Peanut Buttered Grain" (see recipe).
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