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4 to 6
Easy
Published 1974
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