Spanish Inspired Warm Dip

When the weather gets cold in Canberra the parties don't stop, they just move inside and focus on warm canapes.  And for those occasions I turn to a delicious, warm Spanish inspired dip.  This is not a dip to have on a delicate wafer, it is a hearty, chunky topping for a lovely piece of sourdough bread.

I love this dip for so many reasons, not only is it warm and gently spiced, it is vegan, gluten free and most of the contents can be found in my pantry and fridge.  In fact if the parsley is growing in my garden (which disappointingly it is not this year) the only thing I have to buy is mushrooms and bread.

This is comfort food to share, which for me, makes it even more comforting.  What are your comfort food favourites for this time of year?

 

Spanish inspired warm dip

olive oil
2 onions sliced into 8ths
4 garlic cloves thinly sliced
small handful mushrooms thinly sliced
1tsp smoked paprika
1/2tsp cumin
1/2tsp hot chilli flakes
1/2 cup white wine
3 chargrilled capsicums, sliced in half lengthwise then in 1cm side strips
2 x 400g cans diced tomatoes
1 x 400g can chickpeas rinsed well
250g chopped frozen spinach thawed and excess moisture squeezed out
2 tsp red wine vinegar
1/2 bunch parsley chopped

Sour dough bread to serve

Add a splash of olive oil and onions to a large pan on a medium-high heat.  Cook, stirring regularly, until onions are softened and golden brown.  Add garlic and mushrooms and cook until mushrooms are softened.

Add paprika, cumin and chilli and cook till fragrant.  Add white wine, capsicum, tomatoes, chickpeas and spinach.  Stir to combine, lower heat and cook for about 20 minutes till thick and warm.

To finish, add red wine vinegar and parsley.

Serve with sliced sour dough bread while still warm.