Chickpea and spinach cottage pie

This great and tasty dish is from Bill Grangers cook book Easy, the one I wrote about in my last blog post.
A great alternative for a meat free monday or to serve at a party. We absolutely loved it.

Chickpea and spinach cottage pie
4 servings
2 tbsp olive oil
1 red onion, halved and sliced
3 garlic cloves, crushed
1 red chili, finely chopped
1 1/4 ts garam masala
1 (16 oz) can chopped tomatoes
1 (16 oz) can chickpeas, drain and rinsed
1 cup chicken stock
1 tbsp sugar
7 oz baby spinach leaves
2 pound 4 oz potatoes, peeled
and diced
3 oz butter, melted
1/3 -1/2 cup milk, heated
1 tbsp cilantro 
1 oz fresh breadcrumbs
3 tbsp grated parmesan cheese

Preheat oven to 400 F
Heat the oil in a large saucepan over low heat and fry the for the onion for about 10 minutes until soft.
Add the garlic, chili and garam masala, fry 1 minute. Add tomatoes, chickpeas, stock and sugar
and season well ,ith salt and pepper. Simmer for 15 minutes, stiring a few times preventing the 
mixture sticking to the bottom of the pan. Add the spinach leaves to wilt.
Spoon the mixture into a ovenproof dish. Eather 4 individuell dishes of 4 inches, or one larger dish.  

Meanwhile bring a large saucepan of water to boil. Add the potatoes and cook for 20-30 min until tender.
Drain and return potatoes to the pan. Heat milk an butter. Mash potatoes with a fork and with an electric mixer
pour in the milk/butter, a little at the time and mix until fluffy. Season with salt and pepper.

Top each dish with the mashed potatoes. 
Mix cilantro, breadcrumbs and parmesan in a small bowl and sprinkle over the top of each dish.
Bake for 20 minutes until golden and serve immediately.