This dish is common to many different Sephardic communities. “Purists” use dried chickpeas and soak and cook them for this recipe.  Those of us with less time use canned chickpeas, which work just as well.

The round shape of the chickpeas represents a hope that the New Year will bring a complete fulfillment of one’s wishes. Chickpeas are also symbolic of a bountiful harvest.  For this reason, chickpeas that are salted and highly peppered are also eaten during the holiday of Sukkot—the Jewish harvest festival—that begins five days after Yom Kippur. The green color of the spinach represents renewal.

Ingredients

• 1 onion, chopped small amount of olive oil
• 2 cans of chickpeas, well drained and dried on paper towels
• 1 tablespoon of tomato paste
• cold water (the amount of water added will depend on the type of pan used)
• salt and pepper
• 1 lb. of fresh spinach, washed, dried, with the bottom stems removed.

Directions

1. In a fairly deep non-stick pan, warm a small amount of oil.
2. Add the onion and sauté over a low flame until translucent.
3. Add the tomato paste and a small amount of water (about ¼ cup) and stir until well blended. The tomato paste should now be in a slight liquid state.
4. Add the chickpeas and mix well.
5. Add just enough water so that there is enough cooking liquid to steam the spinach. The chickpeas should not be covered with the liquid.
6. Bring the liquid to a simmer.
7. Place the spinach leaves on top of the chickpeas and cover.
8. Steam the spinach until the leaves begin to wilt. (Check every 30 seconds. This happens very quickly, but cooking times can vary.)
9. Serve immediately.

This dish is not particularly “saucy.”  If you find that you have a lot of cooking liquid in the pan, remove the chickpeas and spinach and reduce the sauce until it thickens by boiling it.  Then add it to the vegetables.