Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dry chick peas -- soaked
Overnight
4 qt Water
1/2 c Olive oil
7 Cloves garlic -- chopped
1/4 c Parsley -- chopped
1/2 ts Crushed red pepper
1 ts Dried oregano
4 Cloves garlic -- chopped
10 oz Spinach -- chopped
Salt and pepper
1 lb Linguini

Drain the soaked chickpeas. Put them in a large pot with the water,
cover, and bring to a boil over high heat. Lower the heat to medium
and add 1/4 cup of the olive oil, 3 cloves or the garlic, the
parsley, red pepper flakes and oregano. Cook over medium heat,
uncovered, about 2 hours, stirring occasionally, until the chickpeas
are very tender. Partially mash the cooked chickpeas in the pot,
using a potato masher. Keep the chickpeas warm. In a large skillet
over low heat, heat the remaining 1/4 cup olive oil. Add the 4
remaining cloves of garlic and cook for 2 minutes, stirring
occasionally, until the garlic is golden brown. Add the spinach and
sprinkle with salt and pepper. Cover, raise the heat to medium low
and cook about 3 minutes, stirring after 2 minutes, until the spinach
is wilted. Pour the spinach mixture into the chickpeas and mix well.
Taste for seasoning. Cook the linguine according to the package
directions. Drain and turn into a serving bowl. Spoon about 1/4 of
the sauce over the top and toss well. Spoon the remaining sauce over
the top. Serve with additional black pepper, if desired.

Recipe By : Claire's Corner Copia Cookbook

From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking

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