Cajun Chickpea Cakes with Maque Choux over Spinach

My husband has been asking for Cajun night for a while now.  I am not sure if this is really Cajun because I have never eaten Cajun food, but the spice mix is nice.  I paired it with an adapted Cajun dish called Maque Choux, a sweet mixture of corn and red peppers.

Chickpea Cakes
1/2 big onion
1 1/2 cup cooked chickpeas
2 tablespoons chickpea flourWater

Cajun Spice Mix
1 tablespoon paprika
1 teaspoon Old Bay Seasoning
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon garlic powder
Pinch cayenne

Maque Choux
1/2 big onion
1/2 red bell pepper
1 cup frozen corn
1 tablespoon tomato paste
1 tablespoon agave
1/4 cup water
1 teaspoon paprika
Olive oil

Preheat oven to 350.

Chop up the entire onion (half will be for the chickpea cakes and half for the maque choux) and saute in olive oil and salt.  When it is soft, take half and place it into the food processor along with the chickpeas and process until fine.  In a mixing bowl, prepare the spices and then add the chickpea/onion mixture, the chickpea flour, and a bit of water, enough to bring the mixture together.  Form cakes and place in oven for 20 minutes.

Dice up the red pepper and add it to the onions.  Add the corn and saute for a few minutes.  Add the tomato paste, agave, water and paprika and stir to combine.  Cover and leave the flame on low.

Sauté the spinach in a drop of olive oil and salt. To plate, place the spinach on the plate, top with the Maque Choux, and a chickpea cake.  Enjoy!

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