Chickpea and Roasted Pepper Dip

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, remaining 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 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. Garnish with parsley if desired. As tapas or an appetizer, serve with socca (see blog post for recipe link), bread, or crostini and more olive oil.

Note: Vegan and gluten-free, as written.