Spinach and chickpeas with feta

Yield: 4 Servings

Measure Ingredient
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 teaspoon Cumin
1 tablespoon Lemon juice
8 ounces Crumbled Feta cheese
Pepper

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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