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Anyone who finds this beautiful spinach in a bundle, with a long stem, on the market should definitely grab it.

I just cut off the first centimeter of the stem, no more, because the stems become tender when steamed and are in no way inferior to the leaf.

The mild spinach is the ideal filler for the spicy chickpeas, which are only cooked with water and vegetables and flavored with cumin.

They are a dish in themselves.

It is refined with yogurt, sumac and spinach.

A few splashes of lime juice add acidity and fresh, fruity accents.

These are the ingredients

500 g chickpeas (soaked overnight)


1 carrot


2 stalks of celery


1 pinch of cumin


1 small can of peeled tomatoes (400 g)


1 bunch of young spinach


Young garlic


Olive oil for frying


250 g of yogurt (best with 10 percent fat, 3.5 percent goes but also, just like sour cream or buttermilk)


1–2 tablespoons sumac


1 bunch of dill


lime

Nice green: this is what the ingredients look like

Source: Volker Kranz / Robin Hobl

And this is how it is prepared

Drain the chickpeas soaked overnight, rinse with cold water and then drain.

Peel the carrot and cut into small cubes together with the celery.

Cut a piece about one centimeter long from the stalk of the young garlic into fine rings.

Sweat the diced vegetables in a little olive oil and lightly brown them over medium heat, then add the garlic and cumin and roast briefly.

Add the canned tomatoes and chickpeas to the pan and cover with water for two fingers.

Simmer over medium heat for about an hour and add water if necessary.

Only season with salt and pepper towards the end of the cooking time.

Meanwhile, salt the yoghurt and stir until smooth with two to three tablespoons of water.

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Wash the spinach in plenty of water and drain well.

Cut another inch of the young garlic into rings and sauté in a pan with olive oil.

If possible, place the spinach leaves next to each other in the pan, season with salt and pepper, let them collapse and turn once.

Remove the pan from the flame and cover with a lid (a baking sheet will do too) for one to two minutes and let it steep.

Meanwhile, distribute the chickpea soup on plates, put the spinach on the plate and serve with the yogurt, coarsely chopped dill, sumac and lime.

Wine tip from Manfred Klimek

Young garlic and celery?

Only an acidic, fruity and uncomplicated Riesling can withstand this.

For example the 2019 Riesling “Piri” from Nahe winemaker Christine Pieroth.

Citrus fruit hums in the nose, then the smell of slate, some quince, a little raspberry, and - extraordinary - also fresh baguette.

In the mouth it is heavier than expected with a good reverberation.

For 7.50 euros at www.piriwein.de

This text is from WELT AM SONNTAG.

We will be happy to deliver them to your home on a regular basis.

World on Sunday, February 28, 2021


Source: Welt am Sonntag