INGREDIENTS

• 250 g chickpeas
• 1 kg of spinach
• 1 packet of (7 THALASSES) squid on a slice
• 2 tomatoes
• 1 dried onion
• 200 g fresh onion
• 100 g dill
• 1 g salt
• 5 g pepper
• 70 g extra virgin olive oil
• 1 medium red cabbage
• 100 g walnut wormwood
• 100 g dried figs

METHOD

Place the chickpeas in a basin of water the night before to soak.

The next day, drain them and put them in a pot of clean water to boil until tender.

Wash, clean the vegetables (tomatoes, dill, dried onion, fresh onions, spinach), chop them finely and set aside.

After our chickpeas are cooked and we have prepared our vegetables, take a pot and put the olive oil to heat up to sauté our onions and spinach. Then after the spinach has wilted and drained off its liquid, add the drained chickpeas, tomatoes, dill, dill, squid, salt and pepper. Stir and simmer over medium heat for about 15 minutes.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)