Ingredients

• 1 cup chick peas, soaked for a night in cold water
• 250 gr spaghetti (thin size preferred)
• 1 cup olive oil
• 1 medium onion, cut in slices
• 3 garlic cloves, diced
• 500 gr spinach, cleaned, boiled and finely chopped
• 3 tspns lemon rind
• 2 spoons lemon juice
• 3 medium tomatoes, peeled and cut in slices
• 2 spoons parsley, finely chopped
• 2 spoons spearmint, finely chopped
• 1 cup water
• Salt
• Pepper

Instructions

• Drain the chick peas and boil them for half an hour or until they become soft. Remove from heat, rinse and strain them.
• Boil the spaghetti, wash them with cold water and strain them.
• Roast the onion and the garlic with ¼ of the oil portion. Add the rest of the oil, the lemon rind, the lemon juice, the tomatoes, the chick peas, the spinach and the spaghetti.
• Stir well, add water, salt, pepper and the herbs and let it boil for 5 minutes.