Spinach with Dam'a (Tomato Sauce)

Ingredients

• Spinach1 kg
• medium onion1 medium onion
• tomatoes or tomato paste2 pieces
• green bell pepper1 piece
• Garlic¼ head of garlic
• vinegar1 tbsp
• oilas needed
• dill1 bunch
• rice or dried chickpeas1 tbsp rice or 2 tbsp chickpeas
• broth1 cup
• garlic tadka (sautéed garlic)to taste

Allergens (inferred from ingredient names): -

Nutrition per serving (modelled estimate, not measured): kcal 160, protein 7, fat 8, carbs 17, fiber 6, sugar 4

Original steps

1. Wash the spinach and the bunch of dill, then chop them coarsely.
2. Blend the tomatoes, pepper, onion, garlic, and vinegar in a blender.
3. Heat oil in a pot, add the blended mixture, and let it come to a boil; then add the spinach and dill, stirring occasionally over low heat.
4. Add small amounts of broth as needed until it reaches a near-cooked consistency.
5. Soak 1 tablespoon of rice for a while, drain it, and add it to the spinach to cook along with it; alternatively, you can use soaked dried chickpeas.
6. Once the spinach is fully cooked, remove from heat and stir in the garlic tadka.