Chickpea and Spinach Dip

This is inspired by the palak paneer, but way less effort.  For one thing, I decided not to be snobby and buy frozen spinach.

I'm calling it a dip, but it's more like a creamy side dish.  Think chunky mashed potato texture.  I wasn't exactly in the mood for hummus, but something close to it.

2/3 C dry chickpeas or 1 can, rinsed
2 C frozen spinach
*1/4 C diced red onion
*1 clove garlic, minced
salt and white pepper
1/4 tsp cumin
1/2 tsp paprika
2 Tb olive oil
Greek yogurt for garnish

1.  The day before, soak chickpeas in 3 C water for a minimum of 12 hours.  Drain.  Refill pot with water and simmer beans for at least 2 hours.  Drain.

2.  Cook spinach in a saucepan with a few tablespoons of water until wilted and warm.  In a skillet, heat oil over medium heat.  Sautée onion until soft, about 5 minutes.  Add garlic, cumin, paprika, salt, and pepper and heat until fragrant.

3.  Place spinach and onion mix in food processor.  Run until smooth.  Add drained cooked chickpeas and pulse.  Add more olive oil for a thinner consistency.

4.  Serve hot, with yogurt for garnish.

Difficulty rating  :)