Cook spinach in a healthy way

Spinach belongs to the Amaranth family, and it is one of the broad and thick leafy vegetables, which is widely cultivated in regions of Asia, where it is considered one of the foods and foods that are very beneficial for the health of the body because it contains a group of vitamins and iron. It is one of the leaves that are eaten raw or cooked, as it is necessary From cooking and preparing it correctly in order to preserve its benefits and nutritional elements, and in this article we will learn how it works in two completely different ways.

Chickpea and spinach soup

the ingredients

A tablespoon of olive oil.
A large onion, finely chopped.
Two cloves of crushed garlic.
Chopped green pepper.
A package of chickpeas.
A bunch of finely chopped spinach.
Two medium peeled and chopped tomatoes.
a small spoonful of salt;
A quarter of a teaspoon of black pepper.
A small pinch of cumin.
Four tablespoons of chicken broth.
Half a bunch of chopped parsley.
two big spoons of lemon juice.

How to prepare

Put the oil and onions in a deep pot, put it over medium heat, and stir it using a wooden spoon until it becomes light golden.
Add garlic and pepper, and stir for two minutes.
Drain the chickpeas, add them to the onions, and stir well for a minute.
Add the spinach, and stir until the leaves wilt, then add the tomatoes, and stir for just two minutes.
Add salt, pepper, cumin, and broth, and leave the soup to cook for fifteen minutes until it thickens.
Place it in a deep serving dish, add parsley and lemon juice, and serve.

Spinach with oil

the ingredients

Four hundred grams of spinach.
A large onion, cut into wings.
Five cloves of minced garlic.
A quarter cup of olive oil.
A large bunch of chopped coriander.
Half a teaspoon of salt.
Five teaspoons of lemon juice or pomegranate molasses.
Two tablespoons of green onions, chopped lengthwise.

Decorating ingredients

Two tablespoons of pomegranate.
A teaspoon of sumac.
Two tablespoons of fried onions.
Two tablespoons of fried pine nuts.

How to prepare

Blanch the spinach in a pot of boiling water for three minutes, then cool it immediately in an ice water bath until it retains its color.
Put the olive oil in a wide frying pan, then add the onions and salt, and sauté them until they soften. Then mix them with garlic.
Add the coriander and sauté the ingredients for three minutes, then add the spinach and cook for two minutes.
Season the mixture with salt and black pepper and leave it until it cools, then add the green onions and lemon juice.
Pour the cold spinach into a serving dish with a sprinkle of sumac, pomegranate seeds, onions and fried pine nuts.