- 1 kg broad-leaf spinach
- ½ kg chickpeas
- ½ lemon
- Salt and pepper
- 1 teacup of olive oil
- 1 teacup of Omiros Barrel Feta Cheese, crumbled
Put the chickpeas in water and leave to soak for 8 hours.
Drain and rinse well.
Place the chickpeas in a pot with salted water and boil for about 45 min.
Add the olive oil, salt and pepper and continue to boil for another 20 min.
Blanch the spinach and lay the leaves uncut on the bottom of a pot.
Drain the chickpeas, keeping the water in which they have boiled, and pour them into the pot with the spinach.
Add the chickpeas broth and boil for 30 min.
Serve in a deep plate and sprinkle crumbled feta cheese on top.