Ingredients
2 tbsp olive oil
4-5 garlic cloves, finely chopped
1 medium red onion, finely chopped
4 tsp ground cumin
1 tsp smoked paprika (ground)
2-3 tsp brown sugar
300 ml vegetable stock
2 x 400 g tins of peeled plum tomatoes
2 tbsp of tomato paste
1 can of cooked chickpeas
200 g of spinach
Salt and pepper to taste
Method
Heat up the oil in a large frying pan and add the chopped garlic. Fry the garlic until it starts to catch a golden colour, reduce the heat and add the chopped onions. Stir frequently and add a dash of water to help cook the onions till soft and translucent.
Add all the ground spices to the fried onion and garlic mixture and stir for 2 minutes until the spices start to release an aroma. Add the tomato paste and the vegetable stock and stir to combine all the ingredients together.
Whizz up the plum tomatoes in a food processor and add them to the pan along with the salt, pepper and sugar. Stir all the ingredients until the sugar is completely dissolved, turn up the heat slightly until the sauce is simmering and leave it to thicken – stirring from time to time.
Once the sauce thickens, stir in the chickpeas and the spinach and place a lid on to let the spinach reduce and cook. Once the spinach is cooked and the chickpeas are warmed through, stir the sauce one final time and then serve with rice or bread.
Food, Family & Fusion 