Olive oil- 2 tbsp
Pureed chick-pea- 2 cups
Potatoes- 3 cups
Chopped spinach- 2 cups
Bechamel sauce- 4 cups
- Fry the onions and garlic in oil for 4-5 minutes, until golden brown.
- Combine pureed chick-peas, potatoes and spinach and add to the bechamel sauce.
- Stir and bring to quick boil.
- Add onions and garlic, and simmer for about 5 minutes.
- Sprinkle with parmesan cheese and serve.