Soak chickpeas covered with water for 12 hours. Drain, boil peas with clear soup and continue cooking for 90 minutes. Chop onion, mix with minced meat and pepper and form small balls.
Heat oil and fry balls briefly. Heat light butter and sauté spinach in it. Chop garlic cloves and add.
Add spinach and meatballs to chickpeas and cook for 15 minutes. Season with pepper.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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