Served over basmati rice as a hearty vegetarian lunch for 2, or a side dish for 4
Ingredients:
- 1 onion diced
- 2 Tbl. Olive oil
- 3 garlic cloves finely minced
- 1/4 tsp. Red pepper flakes (or to taste)
- 2 Tbl. Moroccan House Spice***
- 1/2 Cup tomato purée or tomato paste
- Pinch of salt
- 1 bunch fresh spinach leaves, or 2 cups rough chopped
- 1 can, drained and rinsed chick peas (garbanzo beans)
- Small amount of water or vegetable stock
Instructions:
In saucepan over medium heat, add olive oil and chopped onions. Stir 3-5 minutes or so, until softened, add garlic, stir, add pinch of salt, red pepper flakes and Moroccan spice mix. When fragrant add the tomato purée and splash of water or stock to mix everything together. Add the spinach and drained chick peas. Simmer on low until spinach wilts and slightly thickened.
Optional: sprinkle the top with a dollop of plain yogurt and handful of chopped cilantro.
Serve over basmati rice or with warmed naan or flat bread.
*** Moroccan House Spice is available in my webstore in the spice section. It is a warm blend of cinnamon, nutmeg, allspice, ginger, paprika, cumin, coriander, and turmeric.
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