This delicious chickpea dish is super easy and impressive to make for guests or for a cozy weeknight meal on a winter night. Serve with cooked grains like quinoa or with flatbreads. It gets better as it sits, but we doubt leftovers will linger for long with this recipe! 

1 cup (200g) dry Flourist Kabuli Chickpeas, cooked according to directions here (roughly 2.5 - 3 cups cooked) 
1/3 cup olive oil 
1 large red onion, chopped into 1 inch pieces
2-3 garlic cloves, crushed 
1-2 tbsp chili paste 
1.5 tsp ground cumin 
1 tsp smoked paprika
1 tsp coriander 
1 red bell pepper, seeded and cut into 1 inch pieces
2 medium green zucchini, cut into 1 inch pieces
1 tbsp salt 
1 tbsp dried parsley
1 700g jar strained tomatoes or passata 
3 oz baby spinach
2 tbsp honey
200g feta, sliced into rectangular slabs
Fresh basil or parsley for garnish

Heat the olive oil in a large ovenproof dutch oven over medium heat. Add the onion and optional garlic and cook, stirring, for 3 minutes or until softened. Add the chili paste, cumin, paprika and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the zucchini, red pepper, salt and dried parsley and cook, stirring for 5-7 minutes until the veggies are starting to get tender. 

Add the passata and cooked Flourist Kabuli Chickpeas and bring to a simmer. Reduce heat to low. Cook, slightly covered, stirring occasionally, for 20-25 minutes. Add the spinach and cook for 2-3 minutes, until just wilted but still bright green. Stir in 2 tbsp honey at the end. Preheat the oven to 400 degrees while the chickpea mixture cooks.

Remove the mixture from heat. Top with feta slices and freshly ground black pepper. Bake uncovered for 10 minutes. Set aside for 5-10 minutes to cool slightly. Sprinkle with fresh basil or parsley, and drizzle with olive oil. Serve hot with or without flatbreads or cooked grain.

This recipes serves approximately 4-6 people as a main dish.