Tue. May 28th, 2024



  • 1 ½ cups precooked garbanzo beans OR 3 15oz cans cooked
  • 1 large onion, chopped
  • ¼ cup Canola oil
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • ½ tsp sugar
  • 10 oz frozen spinach, 1 lb. fresh spinach, stems cut & roughly chopped
  • (Spinach can be replaced by Swiss Chard)  
  • 1 tbs lemon juice (or more)
  • Salt & Pepper to taste


If using dried Garbanzo beans, wash well and soak in 4 ½ cups cold water overnight, preferably in a cool place. Next day simmer (in soaking water) for two hours or until tender, Otherwise, pour cooked beans with about ½ cup of their liquid into a large saucepan and heat on low.

Separately fry onion in oil until transparent, add tomato paste, salt, red pepper & sugar, mix and add to cooked chickpeas, add spinach and simmer for 30 minutes.

Add additional water only if necessary. Nivik should be moist, but not liquidy.

Season with salt and pepper to taste; enjoy!