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

Ingredients

• Chickpea — 1 can (15 oz), drained
• Spinach — 1 bag (6 oz) baby spinach
• Onion — 1 medium, chopped
• Garlic — 2 cloves, minced
• Cumin seeds — to taste
• Tomato paste — 1 tablespoon
• Olive oil — to taste
• Salt — to taste
• Pepper — to taste
• Cayenne — to taste
• Optional: chicken or vegetable broth (1 cup) or water

Instructions

1. In a saucepan, 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. Add salt, pepper and cayenne to taste.

Enjoy!