A tbikha is a Tunisian dish which mixes fresh vegetables with pulses such as chickpeas and dried fava beans.
Recipe information
Yield
serves 6
Ingredients
1 large onion, chopped
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 tablespoon tomato paste
1 teaspoon sugar
1 pound (about 5 small) turnips, peeled and quartered or cut in half
Salt and pepper
A 1/2-pound can cooked chickpeas or fava beans, drained
1 teaspoon harissa (page 464) (optional)
1 pound spinach, washed, with only heavy, tough stems removed
Preparation
Step 1
In a large saucepan, fry the onion in the oil till golden. Add the garlic, and when the aroma rises, stir in the tomato paste and the sugar.
Step 2
Put in the turnips and barely cover with water. Add salt and pepper, stir well, and simmer for 20 minutes, or until the turnips are tender and the liquid is much reduced. Put on high heat if necessary to evaporate it.
Step 3
Add the chickpeas or fava beans and stir in the harissa if using. Pack the spinach on top and put the lid on. When the leaves crumple to a soft mass, mix well and cook a few minutes more.
