Töginger chickpea and spinach pot

Ingredients for 4 servings:

• 3 tbsp oil
• 500 g onion(s), roughly chopped
• 2 cloves garlic, finely chopped or grated
• 1 pinch of cumin, ground, but be careful, it is very intense
• 1 tsp sweet paprika powder
• 1 tsp coriander, ground
• 1 bay leaf, fresh if possible
• 250 g chickpeas
• 500 ml water, lukewarm
• 1 large potato(s), raw and peeled
• 1 small carrot(s)
• 150 g leaf spinach, fresh or frozen
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 20 minutes

an interesting mix

Soak the chickpeas overnight. Drain the vegetables through a sieve the next day. Sauté the onions in oil until translucent, add all the spices, the chickpeas, and a large portion of the water. Cover the peas with aluminum foil. Close the lid and simmer over low heat for about 1 hour, stirring occasionally. Cut the potato and carrot into larger cubes and add them to the peas with a little water, if needed, and cook until the peas and vegetables are tender. Stir in the spinach and let it wilt slightly. Finally, season with salt and pepper. If desired, a touch of grated mountain cheese goes well with this dish.