Spinach Root with Yogurt
(Ispanak Kökü Boranisi - Antakya - Mediterranean Region)
1 bunch spinach roots and stems
3-4 tbsp extra virgin olive oil
1 small onion, chopped
1 garlic clove, mashed with salt
1/4 cup canned chickpeas, rinsed
2-3 tbsp water, warm
1/2 cup creamy yogurt
Cut off the roots and stems of the spinach in medium size and soak into salted water to get rid of all the dirt between the roots. Continue to wash until you see no more sand at the bottom of the bowl.
Meanwhile, saute the onion with olive oil for about 5 minutes. Stir garlic until fragrant for about 30 seconds. Then add the chickpeas, spinach roots and stems, water, salt and pepper. Cover and cook for 5-6 minutes or until the spinach roots are tender at medium heat. Do not overcook!
Place the creamy yogurt in a bowl. Take 2-3 spoons of juice of the dish and whisk with yogurt. Slowly pour this mixture over the spinach, stir. Simmer for about 5 minutes without the lid. Garnish with the mint and serve.
*You can use the spinach leaves to make Spinach Cake or Bulgur Pilaf with Spinach or Toyga Soup or Spinach Salad with Yogurt Sauce:)