This recipe is inspired by our favorite dish, Nivik, at one of our favorite Mediterranean restaurants, Moustache in West Village. I ended up finding this recipe on NYT as a guide.

Chickpea Spinach

Ingredients:
Chickpea – 1 can (15 oz), drained
Spinach – 1 bag (6 oz) baby spinach
Onion – 1 medium, chopped
Garlic – 2 gloves, minced
Cumin Seeds
Tomato Paste – 1 tablespoon
Olive oil, salt, pepper, cayenne
Optional: chicken or vegetable broth (1 cup) – can substitute with water

Directions:

1. In a sauce pan, heat up olive oil and cook chopped onions for about 5 minutes.
2. Add in garlic, cumin, tomato paste, and salt. Cook until tomato paste has turned into a darker color.
3. Add in chickpeas, stock/water and cayenne, bring to a simmer. Cover, reduce heat, and let simmer for about 10 minutes.
4. Stir in spinach, one handful at a time, until it wilts. Let simmer another 5 minutes, uncovered, and add salt, pepper and cayenne to taste.

Enjoy!