Name: Warm Chickpea and Roasted Pepper Dip
Prep time: 25 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 T olive or coconut oil; 1/2 small yellow onion, sliced 1/8″ thick; 2 cloves garlic, thinly sliced; 8 to 10 piquillo peppers from a can (half of a 15 oz. can); 1/2 t crushed red pepper flakes (or more to taste); 1 T ground cumin (see notes); 2 cans chickpeas (3 C cooked chickpeas); 1 3/4 C water, veg stock, and/or chickpea cooking or can liquid; 2 T chickpea flour; 8 oz. spinach leaves, chopped if large; Kosher salt; Ground black pepper; 1 T lemon juice or red wine vinegar; Flat leaf parsley, optional garnish; For serving: socca flatbread, garlic crostini, crusty bread and olive oil, eggs (or see other suggestions in the blog post above)

Description

A pantry-friendly flavor twist on the classic Spanish espinacas con garbanzos tapas dish.

Ingredients

Scale

1 T olive or coconut oil
1/2 small yellow onion, sliced 1/8″ thick
2 cloves garlic, thinly sliced
8 to 10 piquillo peppers from a can (half of a 15 oz. can)
1/2 t crushed red pepper flakes (or more to taste)
1 T ground cumin (see notes)
2 cans chickpeas (3 C cooked chickpeas)
1 3/4 C water, veg stock, and/or chickpea cooking or can liquid
2 T chickpea flour
8 oz. spinach leaves, chopped if large
Kosher salt
Ground black pepper
1 T lemon juice or red wine vinegar
Flat leaf parsley, optional garnish
For serving: socca flatbread, garlic crostini, crusty bread and olive oil, eggs (or see other suggestions in the blog post above)

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Instructions

Mix chickpea flour with 3 tablespoons of the water or stock in a small dish until smooth. Set aside.
Heat oil in medium cast iron or other skillet. Add onion and cook over medium heat for 5 minutes, until softened and slightly browned. Add garlic, piquillo peppers, and red pepper flakes and cook another 2 minutes, until fragrant without browning garlic. Add cumin and stir to coat, cooking for a couple minutes.
Add chickpeas, stock or water, and chickpea flour mixture, then adjust heat to a simmer and stir frequently. Smash a few of the chickpeas with a wooden spoon as they cook. After about 5 minutes, when there is still some liquid in the pan, add spinach leaves and simmer gently until wilted and liquid has reduced further.
Off heat, season with salt, pepper, and lemon juice or vinegar. Portion into cazuelas and hold in a warm oven until ready to serve, or serve directly from the pan, being careful, as it will remain hot for a while. As tapas or an appetizer, serve with socca, bread, or crostini and more olive oil.

Notes

Vegan and gluten-free, as written.

For the best flavor, toast cumin seeds in a dry skillet until fragrant, then grind them yourself in a spice or coffee grinder. I use my mini coffee grinder for spices, cleaning thoroughly when switching between the two uses.

Cazuelas are sturdy, unique serving dishes, but if you don’t want to buy them, the dish is just as good served right from the skillet or in ramekins.

Prep Time: 25 mins
Category: Appetizer
Cuisine: Spanish