chickpea and spinach stew… a soul warmer

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My parents came back from visiting my grandmother the other day and brought me a gorgeous bunch of wild spinach from grandma’s vegetable garden in the village. ‘This calls for a chickpea and spinach stew!’ I thought, and within minutes it was just me and my casserole, preparing this incredibly tasty recipe, with Luna sniffing around and wagging her tail. A wonderful mélange of aromas filled my kitchen and an hour later, I was devouring this mouth-watering dish made of fresh ingredients and lots of love! Of course, any soul warmer calls for sharing, so here’s the recipe:
 
Soak your chickpeas in water overnight. In a pressure cooker put the chickpeas (200g), 2 carrots (grated), 1 onion (chopped) and a garlic clove (smashed). Add water to cover your ingredients, adding an extra cup to top it over. Shut the pressure cooker and when it reaches pressure, lower the burner to a simmer for 7 minutes. Turn off and leave on the burner for another 8 minutes. Remove from burner and allow to cool down for about 10 minutes. Release the pressure and open the lid, adding the spinach (cut in big pieces). You may need to add some more water. Allow spinach to cook (without the cover on the cooker), stirring occasionally. When spinach is cooked, add 1 tbsp of olive oil and salt to taste. Enjoy!
revithia
PS: this afternoon I am off for some carob leave hunting! I am preparing a pork dish cooked on carob leaves this weekend for a special group of dear friends, with whom I shared great memories while working at a resort with thousands of carob and olive trees.
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About Mahi S

I was born on the island of Cyprus in 1971. For years, I lived the life of a nomad: I grew up in the Arab Gulf, finished high school in Cyprus, then went to the U.S. for five remarkable, life-changing years of study and work in public relations. With every change of home, I was confronted with the challenge of separation and the issue of identity, but ultimately the rewarding experience of interacting with people of different cultures has informed my life ever since. It inspired me to create an ideal setting wherever I found myself, to live meaningfully and use passion as the main ingredient in my life. I run to keep myself motivated and to fire the kind of creative thinking that keeps me balanced and content. But it’s also an ongoing challenge: since 1999, I have completed 17 half-marathons, which I try to run in a different city every time. In fact, running and travel are the two pillars of my life philosophy: “Travel is fascinating, whether it’s about a series of mesmerizing destinations or a journey within myself”. “Running keeps me sane, motivated and focused!” Right now, I am focusing on promoting my new book, ‘A squirrel in your kitchen’ an e-cookbook with quick, easy and delicious recipes (and anecdotes) from dearest friends around the world. http://www.amazon.com/dp/B00AYXN500. I am also hoping to experience the fascinating challenge of a full marathon in 2016; in Athens or New York. We’ll see!

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