* 225 g (8 oz) Dried Chick peas or 2 x 400g cans of tinned Chick peas
* 25 g (1 oz) Butter or Olive oil
* 1 large Onion, peeled and sliced
* 225 g (8 oz) raw Spinach leaves, chopped
* 450 g (1 lb) fresh Tomatoes, chopped into 8 pieces each
* 1 teaspoon Unsmoked Paprika
* 1 teaspoon freshly Ground cumin seeds
* 1 teaspoon Dried oregano
* ½ teaspoon Chilli powder
* 100 g (4 oz) mature Cheddar cheese
* Salt and Freshly ground black pepper to taste
'''garnish'''

* 1 small pot Greek yogurt
* A few pinches of unsmoked Paprika powder

===Method===
* add the presoaked Chick peas to a large saucepan, cover with cold water and bring to the Boil - skim any scum from the surface
* Lower the heat and Simmer for 45 minutes or until tender to the pinch
* Drain, reserving 200 ml (1/2 pint) of the cooking water for later.
* Remove about half of the Chick peas, add to a Food processor with a metal blade and Blend to a Puree, using as much of the reserved cooking Liquor as needed to make a smooth paste.
* Meanwhile heat the Butter or Olive oil in a large pan and gently sauté the Onions for 8 minutes until transparent.
* Add the Cumin powder and the remaining whole Chick peas and cook for 2 minutes.
* Add the chopped Tomatoes, chopped Spinach, Pureed Chick peas, Herbs and Spices and seasoning.
* Bring to the Boil and Simmer for 5 minutes.
* Remove from the heat and stir in the Grated Cheese.

______________________________