• 1 cup chick peas, soaked for a night in cold water
• 250 gr spaghetti (thin size preferred)
• 1 cup olive oil
• 1 medium onion, cut in slices
• 3 garlic cloves, diced
• 500 gr spinach, cleaned, boiled and finely chopped
• 3 tspns lemon rind
• 2 spoons lemon juice
• 3 medium tomatoes, peeled and cut in slices
• 2 spoons parsley, finely chopped
• 2 spoons spearmint, finely chopped
• 1 cup water
• Salt
• Pepper

Drain the chick peas and boil them for half an hour or until they become soft. Remove from heat, rinse and strain them. Boil the spaghetti, wash them with cold water and strain them. Roast the onion and the garlic with ¼ of the oil portion. Add the rest of the oil, the lemon rind, the lemon juice, the tomatoes, the chick peas, the spinach and the spaghetti. Stir well, add water, salt, pepper and the herbs and let it boil for 5 minutes.