Instructions: Drain and rinse the chickpeas.

In a large pan cover with plenty of fresh water and bring to the boil.

Skim cover and cook until they are soft.

This could take about 1 hour or more (if using a pressure cooker about 20 minutes).

Strain but keep the liquid.

Using the same saucepan saute the onions in the hot oil until glistening and add the cumin and the garlic.

When they become aromatic add the chickpeas and enough of their cooking liquid barely to cover them.

Add the lemon juice cover and simmer for about hour.

Towards the end of that time if using fresh spinach rinse it drain and chop it coarsely.

Add the spinach salt and a generous amount of pepper to the casserole.

Mix well and cook for a further 15-20 minutes or a little less if using frozen.

This dish actually improves with standing so it can be cooked the day before.

It may also be served at room temperature.

Serve it with Sarimsakli Yoghurt the garlicky Turkish yoghurt sauce (qv).

On the whole chickpeas are neglected in the West; not so in the middle East where they appear transformed in a hundred guises. There is no mezze table without the sharply appetizing hummus of the Arab countries and Turkey and in most of the Mediterranean countries chickpeas are also made into wonderful casseroles and soups in combination with spices vegetables or meat.

Serves 4

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