Spinach Root with Chickpeas in Olive Oil

Although Turkish cuisine has been known throughout history for its abundance and richness, the biggest secret behind this richness is that nothing goes to waste in the kitchen. Whether it is a humble ingredient like spinach roots, rice or fruit peels…

The art of utilizing every material we inherited from our mothers is actually the basis of the zero waste philosophy.

This philosophy has been kept alive in our kitchens for centuries. Every ingredient can turn into a flavor; as long as we respect nature and labor. This recipe is one of the best examples of this: A delicious dish prepared by using spinach roots!

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Ingredients for Spinach Root with Chickpeas and Olive Oil Recipe

• 1 kilo of spinach, rooted
• 1 medium carrot
• 1 medium onion
• 1 cloves of garlic
• 1 cup boiled chickpeas
• 1 meal spoon tomato paste
• Salt
• 5-6 tablespoons of olive oil
• 1,5 water glass of water

How to Make Spinach Roots with Chickpeas and Olive Oil?

1. Clean the spinach roots you have sorted with a knife and press them into a deep bowl of water. Add some vinegar or baking soda to the water and let it sit for 10-15 minutes.
2. Take the spinach roots from this water, wash them 1-2 more times with clean water and drain.
3. Chop the onion into small pieces and the carrot into thin strips.
4. Pour olive oil into a pan, add the chopped onions and fry until they turn pink. 
5. Then add the carrot and continue sautéing. Add the tomato paste and garlic and fry well.
6. Add the boiled chickpeas and stir-fry for 1-2 minutes.
7. Add the spinach roots to the pot and stir a few times. Add salt and water.
8. Cover the pot and cook over low heat until the spinach roots are cooked and the liquid is absorbed.
9. Serve warm or cold.