Name: Revithkia me Spanaki kai Keftedes sto Fourno Chickpea and Spinach Stew with Baked Cypriot Meatballs
Ingredients: 2 brown onions (finely diced); 4 garlic cloves (grated); 3 bunches fresh spinach (washed and roughly chopped); 2 x 400g tins chickpeas (drained and rinsed); 1 x 400g tin chopped tomatoes; 2 teaspoons vegetable stock powder; 1/2 teaspoon ground cinnamon; 400 ml water (use the empty tomato tin); Salt and freshly ground black pepper (to taste); 1 kg pork mince; 2 large onions (grated coarsely); 1 kg potatoes (grated finely (squeeze out excess water but keep the starch that settles at the bottom of the bowl)); 2 eggs (beaten); 4 tablespoons breadcrumbs; 2 tablespoons dried mint; 1 teaspoon ground cinnamon; 120 g parsley (finely chopped); 4 teaspoons salt; 1 teaspoon white vinegar; A pinch of black pepper; 2 teaspoons baking powder

Revithkia me Spanaki kai Keftedes sto Fourno Chickpea and Spinach Stew with Baked Cypriot Meatballs

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Course: Dinner

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

For the Chickpea and Spinach Stew

2 brown onions finely diced
4 garlic cloves grated
3 bunches fresh spinach washed and roughly chopped
2 x 400g tins chickpeas drained and rinsed
1 x 400g tin chopped tomatoes
2 teaspoons vegetable stock powder
1/2 teaspoon ground cinnamon
400 ml water use the empty tomato tin
Salt and freshly ground black pepper to taste

For the Baked Keftedes

1 kg pork mince
2 large onions grated coarsely
1 kg potatoes grated finely (squeeze out excess water but keep the starch that settles at the bottom of the bowl)
2 eggs beaten
4 tablespoons breadcrumbs
2 tablespoons dried mint
1 teaspoon ground cinnamon
120 g parsley finely chopped
4 teaspoons salt
1 teaspoon white vinegar
A pinch of black pepper
2 teaspoons baking powder

Method

Heat a generous drizzle of olive oil in a large pot over medium heat. Add the onions and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
Add the garlic and cook for 1 minute until fragrant.
Add the spinach and stir until wilted and reduced in volume.
Stir through the chickpeas, chopped tomatoes, water, stock powder and cinnamon. Season lightly with salt and pepper.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 60-90 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed.
While the stew is simmering, preheat your oven to 200°C fan-forced.
In a large bowl, combine the pork mince, grated onions, grated potatoes, eggs, breadcrumbs, dried mint, cinnamon, parsley, salt, vinegar, pepper and baking powder. Knead well for at least 5 minutes until the mixture is fully combined and holds together.
Shape tablespoon-sized portions into oblong meatballs and arrange them on a lined baking tray.
Bake for 20 minutes, then grill on high for 5 minutes, or until golden brown.
Taste the stew and adjust the seasoning if needed.
Serve the revithkia and spanaki in bowls topped with the baked keftedes. Finish with a generous squeeze of fresh lemon and enjoy.