Very simple and easy but a little bland. I added fresh chilli and it made all the difference. If you weren’t concerned about being vegan, I think some chorizo would be great too!
This is a simple, traditional Greek Cypriot low-carb vegan dish my mother taught me to eat. Greek Cypriots were mainly vegan back in the 1930’s when my mother was a child. They grew to be healthy, slim and strong and lived to their 90’s.
• 200g cooked chick peas
• 125g finely chopped onions
• 1 clove garlic minced [3g]
• 45g tomato puree
• 7.5ml olive oil [1/2 Tbsp]
• 3ml salt [½ tsp plus 1 dash]
• 1 dash black pepper
• 250g Spinach [washed well]
• 350 ml hot water
1. Heat your cooking pot on a medium heat for 5 minutes.
2. Add your onions with 7.5ml of olive oil stir and cover for 5 minutes.
3. Remove the lid and add your garlic and stir till lightly golden brown.
4. Add your tomato puree and stir it for a few minutes.
5. Pour in your hot water and stir, then add your salt and pepper.
6. Add your 200g of cooked chickpeas and stir.
7. Cut your spinach in half if it is small, and in thirds if it is large.
8. Place it on top of your stew but do NOT stir
9. Cover with the lid and bring to the boil.
10. Put the heat on low and simmer for 30 mins.
11. Weigh your finished stew and divide into two portions.