Seeing a recent post about Ottolenghi’s chickpeas and spinach made me think about Paula Wolfert’s recipe for Morshan (Chickpeas and Swiss Chard in the style Tunisian Sahel) (pp. 127-28 of Mediterranean Cooking). The irony was this: I had the baby spinach to make the Ottolenghi recipe, but I had just cooked the Swiss chard that I bought a day or so ago. But now I wanted to make the Morshan. So, I used the baby spinach instead of the Swiss chard.
And it was delicious. (more…)