• 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