Chick-peas and spinach

Hummus Wa Sabanekh

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This vegetable dish may also be made with meatballs. Its flavour comes from the fried garlic and coriander. This particular flavouring is Egyptian.


  • 175 g (6 oz) chick-peas, soaked for 1 hour
  • 1 kg (2


Drain the chick-peas. Cook them in enough water to cover for about an hour or until they are tender, adding salt when they begin to soften. Keep them covered with water but let it reduce a little, or drain most of it off when they are done.

Add the spinach to the chick-peas and stir until softened. Add pepper to taste.

Now make this very Egyptian sauce called taklia. Heat the oi