Called nivik in Armenian, this vegan dish can be served warm with bread as a light meal or chilled as a salad. Offer to bring it to your next family gathering or potluck—it’s my signature dish. Make it yours, too.
1 large onion, chopped
¼ cup extra-virgin olive oil
¼ cup tomato paste
1¼ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 teaspoon dried dill
1 teaspoon dried mint
1 large bunch fresh flat-leaf parsley, chopped
10 ounces fresh spinach (about 8 cups), washed and roughly chopped (Swiss chard and beet tops work well, too)
1 can (14½ ounces) chickpeas, rinsed and drained
1 can (14½ ounces) white beans, rinsed and drained
1. In a large deep-sided skillet or pot, cook the onion in the olive oil over medium heat until tender and translucent, about 10 minutes.
2. Stir in the tomato paste, salt, pepper, cumin, dill, mint and parsley.
3. Add the spinach, chickpeas and white beans. Stir.
4. Add ¼ cup water, cover, and simmer for 15 minutes, stirring occasionally, until the spinach is wilted.
5. Remove from the heat directly into a serving bowl. Toss before serving.