Yield: 6 servings
|1 pounds||Dry chick peas -- soaked|
|½ cup||Olive oil|
|7||Cloves garlic -- chopped|
|¼ cup||Parsley -- chopped|
|½ teaspoon||Crushed red pepper|
|1 teaspoon||Dried oregano|
|4||Cloves garlic -- chopped|
|10 ounces||Spinach -- chopped|
|Salt and pepper|
Drain the soaked chickpeas. Put them in a large pot with the water, cover, and bring to a boil over high heat. Lower the heat to medium and add ¼ cup of the olive oil, 3 cloves or the garlic, the parsley, red pepper flakes and oregano. Cook over medium heat, uncovered, about 2 hours, stirring occasionally, until the chickpeas are very tender. Partially mash the cooked chickpeas in the pot, using a potato masher. Keep the chickpeas warm. In a large skillet over low heat, heat the remaining ¼ cup olive oil. Add the 4 remaining cloves of garlic and cook for 2 minutes, stirring occasionally, until the garlic is golden brown. Add the spinach and sprinkle with salt and pepper. Cover, raise the heat to medium low and cook about 3 minutes, stirring after 2 minutes, until the spinach is wilted. Pour the spinach mixture into the chickpeas and mix well.
Taste for seasoning. Cook the linguine according to the package directions. Drain and turn into a serving bowl. Spoon about ¼ of the sauce over the top and toss well. Spoon the remaining sauce over the top. Serve with additional black pepper, if desired.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking