Ρεβίθια με σπανάxι. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
A yahni dish of chickpeas with spinach in tomato juice.
Name - Recipe
Ρεβίθια με σπανάκι.
Version A
1½ glass of chickpeas
1-2 bunches of spinach
2 medium onions
1 glass of tomato juice
4 tbsp olive oil
Salt, pepper
Version B
2 glasses of chickpeas
1 bunch of spinach
1 glass of tomato juice
2-3 potatoes
2 carrots
1 onion
A little olive oil
A little salt
Version A
Let the chickpeas in water to soak overnight. Optionally, remove the skin and boil in plenty of water. Remove the foam. Add all the ingredients, except the salt, and boil until cooked. In the last 4 minutes add the salt. (MANRE 2008)
Version B
Put the chickpeas in a pot and boil. Then drain the chickpeas and put them back in the pot with fresh water to boil. Peel, wash and chop the spinach, potatoes, carrots and onion and add them to the pot. Add the tomato juice, salt and olive oil and cook until done. (Andri Demetriou, Kyperounda)
Boiling.
Served with tuna or fried fish and seasonal vegetables (MANRE 2008).
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2008). Legumes and the Mediterranean diet, Press and Information Office, Nicosia.
Oral testimony: Andri Demetriou, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, Unpublished data).
Varvara Yiagou, Stalo Lazarou
Ρεβίθια με σπανάχι γιαχνί. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Ρεβίθια με σπανάχι, συνοδευμένα με κρεμμύδι και κρασί. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Ρεβίθια με σπανάχι. Πηγή: Στάλω Λαζάρου.
Ρεβίθια με σπανάχι. Πηγή: Στάλω Λαζάρου.
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