Basic recipe from Martha Shulman courtesy of NYTimes; substitutions or alternatives from comments.
Cook
1 medium onion, chopped
in
1T oil
in a large saucepan or skillet. Add
2 garlic cloves, mined
1t cumin seeds, lightly toasted and ground
1T tomato paste
1/2t salt
and cook for a minute until tomato paste darkens a little. Add
1 (15-Oz) can chickpeas, drained and rinsed
1 c chicken or vegetable stock, or water
Cayenne to taste
Cover and simmer 10 minutes. Stir in
1 (6-oz) bag baby spinach
and cook 5 minutes. [Clearly better: cook until just wilted]
Alternatives:
chickpea alternatives: couscous; cannellini beans; butter-beans; blue-cheese cheesy-grits
use 1/2 of chickpea water instead of plain water for silkier texture
Replace cayenne w smoked paprika or Aleppo pepper
Add 1T ginger for radical flavor shift
Add a squeeze of citrus (2T lemon?) at the end; add cilantro and chopped green onions; add 2T greek yogurt
Replace tomato paste with Harissa, and lemon with lime; replace w red curry paste for "moroccan' flavor (?)
Replace spinach with arugula, swiss chard.
Add some smoked sausage
Add plain yogurt, some Major Grey's chutney, and lemon/lime juice
I bet lime pickle + yogurt would be good
Add pomegranate molasses to spices, and 1/2c chopped dill and mint at end for mediterranean flavor
"I found another recipe just like this one.Only difference is in the last step you put it in the oven uncovered for 25-30 minute @ 350. The top gets a little toasted and the garbanzo beans soften to perfection and it seems to bring it all together..like a casserole. The next day is heaven..I can eat it hot or cold"