Name: Gratin of Chick-Peas with Spinach (Gratin de Pois-Chiches aux Épinards)
Yield: Servings: 4 to 6
Cuisine: French
Ingredients: 2 pounds spinach, picked over, stems removed, washed in several waters; Salt; 2 quarts water; About ½ cup stale bread, crusts removed, crumbled; 1 pinch cayenne, ⅛ teaspoon saffron, freshly ground pepper; Thyme, bay leaf; ½ teaspoon baking soda; 8 to 10 ounces chick-peas; 1 handful chopped parsley; 1 teaspoon finely chopped fresh savory (or a pinch of finely crumbled dried savory); 1 onion stuck with 2 cloves; 10 to 12 almonds, blanched 2 minutes in boiling water, skins removed; 2 hard-boiled eggs; 3 cloves garlic, peeled, sliced paper-thin; 2 medium tomatoes, peeled, seeded, coarsely chopped (or equivalent of canned tomatoes, drained of their liquid); About ⅓ cup olive oil (in all); 1 (3- or 4-ounce) carrot, peeled

Preparation info

Servings:
4 to 6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

2 pounds spinach, picked over, stems removed, washed in several waters
2 quarts water

Method

Cook the spinach for no more than 3 minutes in lightly salted, boiling water (the same water will be used for the chick-peas and later reduced, so excess salting must be avoided), drain it, saving the water, rinse in cold water, and press lightly—only to remove excess water. Put aside in a bowl, covered.

Pick over the chick-peas, looking carefully for small stones. Soak them overnight i