Beside the fact that all of the ingredients are tasty and interesting, when they are brought together the combination of spinach with chickpeas is fantastic. You can serve this meal with rice or buckwheat as side dishes, or as such, either way, it's very delicious.
Also, it's really quick to prepare, on condition you have the chickpeas already boiled (frozen or canned), as well as the spinach. I recommend using cooking cream instead of fermented cream, such as whipping or heavy cream, which are more resistant to curdling.
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In a deep skillet, heat the oil and the butter.
Finely chop the onion, stir in and cook until golden.
Tip in the roughly chopped spinach, stir and cook for 2-3 minutes more.
Then add the boiled chickpeas to the pan.
And the whipping/heavy cream, mix well.
Simmer over low heat for 15-20 minutes.
At the end, adjust with salt and pepper, turn off the heat.
Serve as such, with a slice of tasty bread or with some rice, buckwheat etc. on the side.
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