Potatoes with Chickpeas and Spinach

Soak the chickpeas for one night. A day later, drain the peas. Put them in a frying pan and add enough water to cover the peas. Bring to a boil and meanwhile soften for an hour and a half (in a pressure cooker it takes only thirty to forty min).

Remove the peel from the onion and garlic and chop them. Remove the peel from the potatoes only if necessary, otherwise brush them under running water, then cut them into quarters. Chop the parsley. Rinse the spinach thoroughly.

Heat the oil in a large frying pan. Sauté the onion and garlic in it. Add the potatoes and peas and sauté briefly. Add the soup. Meanwhile, cover the pan with a lid and cook on low heat for twenty to twenty-five minutes until al dente.

Then add the spinach and tomatoes and simmer until the spinach has collapsed. Season the dish with cayenne pepper, salt, pepper and coriander and sprinkle with the parsley.

Our tip: Use the young, tender spinach from the farmers’ market!

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