Description

This Indian dish is vegetarian , tasty and quick to make. It can be served as the main dish or with roasted chicken or grilled fish.

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 large bag spinach (pre-cooked and finely chopped)
• 12 oz. can chopped tomatoes with their juices
• 1 t. red pepper flakes
• 1 t. salt
• 1 t. freshly ground black pepper
• 1 t. ground cumin
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch parsley, finely chopped
• 3 oz. Manchego cheese, grated (or Parmesan cheese)
• ¼ c. olive oil
• ¼ c. dry Sherry, optional (or vegetable stock/broth)
• zest and freshly squeezed juice of 1 lemon

Steps

1. Add olive oil to a deep sided skillet. Add onions; cook 3 minutes. Add garlic; cook 3 minutes. Add red pepper flakes; cook 1 minute. Add cumin; and cook 1 minute. Add chickpeas; combine well. Add tomatoes; combine well. Add cooked, chopped spinach; combine well. Add the sherry, if using. Add salt and pepper; combine well.
2. Cover; simmer for about 10 minutes. Uncover. Sprinkle with parsley, lemon zest and lemon juice. Add grated Manchego cheese.
3. Serve in bowls as a tapas dish or with a protein like roasted chicken thighs or grilled fish.