This delicious chickpea dish is super easy and impressive to make for guests or a cozy weeknight meal on a winter night. Serve with cooked grains like quinoa or with flatbreads. It gets better as it sits, but we doubt leftovers will linger for long with this recipe!
Dry chickpeas 1 cup (200g)
Olive oil (1/3 cup)
Red onion, chopped into 1-inch pieces (1 large)
Garlic cloves, crushed (2-3)
Chili paste (1-2 tbsp)
Ground cumin (1.5 tsp)
Smoked paprika (1 tsp)
Coriander (1 tsp)
Salt (1 tbsp)
Red bell pepper, seeded, and cut into 1-inch pieces (1)
Green zucchini, cut into 1-inch pieces (2 medium)
Strained tomatoes or passata (1 700g jar)
Baby spinach (3 oz)
Honey (2 tbsp)
Feta, sliced into rectangular slabs (200g)
Fresh basil or parsley for garnish
Heat the olive oil in a large ovenproof dutch oven over medium heat. Add the onion and optional garlic and cook, stirring, for 3 minutes or until softened. Add the chili paste, cumin, paprika, and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the zucchini, red pepper, salt, and dried parsley and cook, stirring for 5-7 minutes until the veggies are starting to get tender.
Add the passata or tomatoes and cooked Florist Kabuli Chickpeas and bring to a simmer. Reduce heat to low. Cook, slightly covered, stirring occasionally, for 20-25 minutes. Add the spinach and cook for 2-3 minutes, until just wilted but still bright green. Stir in 2 tbsp honey at the end. Preheat the oven to 400 degrees while the chickpea mixture cooks.
Remove the mixture from heat. Top with feta slices and freshly ground black pepper. Bake uncovered for 10 minutes. Set aside for 5-10 minutes to cool slightly. Sprinkle with fresh basil or parsley, and drizzle with olive oil. Serve hot with or without flatbreads or cooked grain.
This recipe serves approximately 4-6 people as a main dish.
Comments are closed.