Aloo Sfenaj

• 2 pounds spinach
• 1 large onion, coarsely chopped
• 23 tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1 teaspoon cinnamon
• 2/3 cup pitted prunes
• 1/2 cup black-eyed peas or red beans, soaked for 1 hour, or 1 pound canned
• Salt and pepper

1. Wash the spinach and drain.
2. Remove the stems only if they are tough.
3. Fry the onion in the oil in a large pan until golden.
4. Stir in the turmeric and cinnamon and add the prunes and drained peas or beans.
5. Cover with water, and cook about 1/2 hour, or until the peas or beans are soft.
6. Pack the spinach in the pan, cover with a lid, and cook until it crumples to a soft mass.
7. Add salt and pepper, stir, and mix well, and cook for 5 minutes more.

spinach, onion, vegetable oil, turmeric, cinnamon, prunes, blackeyed peas, salt

Taken from www.epicurious.com/recipes/food/views/aloo-sfenaj-373450 (may not work)