This is a very nice, simple side dish and can be ready in about 20 minutes It could also be a vegetarian meal or a hearty soup if you add more broth. For the first time I added some Parmesan rind to increase the flavor – and it did and perhaps it thickened the liquid just a tad too.
1 can of chickpeas – drained
1 cup of chicken or vegetable broth
1 heaped tbsp. tomato puree
1 large clove of garlic – grated
2 1/2 oz. baby spinach – roughly chopped
2 inch piece of Parmesan rind
Grated Parmesan to finish
Place the chickpeas in a pan. Whisk together the broth and tomato puree and pour over the chickpeas. Grate the garlic and add to the pan. Stir in the spinach . Bring to a boil then turn down to a slow simmer. Put the Parmesan rind in the mixture, stir again and cook for 10 – 15 minutes. Remove rind from pan. Season with salt and freshly ground black pepper, grate over some Parmesan and serve.
