Persian fesenjan chickpeas with spinach from I Cook in Color: Bright Flavors from My Kitchen, and Around the World (page 83) by Asha Gomez and Martha Hall Foose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on December 03, 2020

    I didn't have canned chickpeas so I cooked some dried in the instantpot while I sauteed the rest of the ingredients separately. When the beans were done, I threw the sauteed stuff in and pressure cooked for another 10 minutes. We thought it was pretty delicious.

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