This Moroccan-inspired dish combines the earthiness of chickpeas and the freshness of spinach with a blend of aromatic spices, creating a hearty and flavorful vegan meal.
Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground cinnamon. 1/2 tsp ground turmeric. 1/4 tsp cayenne pepper. 400g canned chickpeas, drained and rinsed. 400g canned diced tomatoes. 200g baby spinach leaves. Salt and pepper, to taste. Fresh cilantro, for garnish.
Instructions: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add ground cumin, coriander, cinnamon, turmeric, and cayenne pepper, stir to combine and cook for another minute. Add canned chickpeas and diced tomatoes, stir well. Simmer for 10-15 minutes until the sauce thickens slightly. Stir in baby spinach leaves until wilted. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ground Fx Outdoor
