Chickpeas with Tomatoes and Spinach



3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

1. Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted. Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

Bobby Flay