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1
Mix chickpea flour with 3 tablespoons of the water or stock in a small dish until smooth.
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2
Set aside.
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3
Heat oil in medium cast iron or other skillet.
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4
Add onion and cook over medium heat for 5 minutes, until softened and slightly browned.
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5
Add garlic, piquillo peppers, and red pepper flakes and cook another 2 minutes, until fragrant without browning garlic.
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6
Add cumin and stir to coat, cooking for a couple minutes.
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7
Add chickpeas, remaining stock or water, and chickpea flour mixture, then adjust heat to a simmer and stir frequently.
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8
Smash a few of the chickpeas with a wooden spoon as they cook.
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9
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.
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10
Off heat, season with salt, pepper, and lemon juice or vinegar.
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11
Portion into ramekins or cazuelas (pictured) 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.
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12
Garnish with parsley if desired.
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13
As tapas or an appetizer, serve with socca (see blog post for recipe link), bread, or crostini and more olive oil.
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14
Note: Vegan and gluten-free, as written.
