INGREDIENTS
1 pinch
dried chili flakes
2 tbsps
extra virgin olive oil
1 small handful
fresh flat-leaf parsley
600 gs
garbanzo beans
4 cloves
garlic
1/2 tsp
ground nutmeg
1
juice of lemon
1
onion
3 servings
sea-salt
500 gs
spinach
3 tbsps
tahini
1 L
vegetable broth