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.


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


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.

Cover; simmer for about 10 minutes. Uncover. Sprinkle with parsley, lemon zest and lemon juice. Add grated Manchego cheese.

Serve in bowls as a tapas dish or with a protein like roasted chicken thighs or grilled fish.

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