A recipe that allows us to adapt the textures according to the degree of difficulty ingesting solid food
Cut the onion and garlic in julienne.
Sauté the onion and garlic in a pan with oil. The onion should release the sugars. To aromatize add the bay leaf and the lemon peel. When it has picked up flavour, remove them.
Blanch the fresh spinach with water and salt for 2 minutes so that it does not lose minerals. If frozen, boil for 10 minutes.
On the one hand, we grind the chickpeas with half of the sautéed onion and garlic, and a little pepper. Place it as the base of the dish. It should have a fine texture and without lumps.
On the other hand, mash the spinach with its water, and the other half of the onion and garlic. It must have a fine texture and without lumps. With the help of a pastry bag, draw green dots on the chickpea base.
“The dish is presented as a mosaic of colours with the different mashed preparations“