oil, onion, garlic, cumin, chickpeas, tin of tomatoes, vegetable stock, harissa, frozen or fresh spinach
Although it may not sound that appetizing this was such a yummy and healthy dinner. I used frozen baby leaf spinach that managed to hold its shape really well. I’m really getting into this veggie thing too!
Start by heating the oil in a heavy based sauce pan, add a sliced onion and cook until soft. Stir in 3 cloves of crushed garlic and 1/2 tsp of cumin seeds and cook for a minute until they smell lovely. Add a tin of drained chickpeas, tin of chopped tomatoes and 250 ml of vegetable stock. Bring to the boil then reduce the heat and simmer for a further 10 minutes. Now add 1 tbsp of harissa (add a bit more if you need after it’s all mixed together) and add your spinach. Stir until the spinach is either cooked/wilted, season and serve with couscous (so nice they had to name it twice..!)