We really liked "Spinach and Beans with Carmelized Onions" from Claudia Roden's Arabesque . She recommends using black-eyed peas, haricot beans, or chickpeas for this recipe. (We used the former.)Fry onions in oil until caramelized and set aside. Heat garlic in oil until fragrant, add spinach and cook, covered, until completely soft. Add beans, onions, lemon juice, and some salt with pepper, and cook through. Mix in more oil and let cool before serving.
- 1 large onion, sliced
- 6 Tbsp extra-virgin olive oil, used in 3 parts
- 3 garlic cloves, chopped
- 1lb/0.5kg fresh spinach (~bunch)
- 1 can (14oz/400ml) beans, drained
- juice of 1/2 lemon
- salt & pepper
(We served this with a lentils and pasta dish from the next page of the cookbook, but we weren't too impressed with this other dish.)