Serve this with flatbreads or other chewy, dense bread.
Quanties are just suggestions to start with; experiment and make it how you like it.
- capsicum, roughly diced
- Ras el hanout, or some combination of cumin, paprika, chilli, cinnamon, coriander, ginger, salt to taste—whatever you have
- 1 tin chickpeas
- tomato paste
- 1 cup stock
- 1 cup passata
- spinach or silver beet—frozen spinach is just fine
Fry the onion and garlic for a minute
Add the capsicum and continue to fry for a few minutes
Add the spices and continue to fry for a minute
Add the tomato paste and chickpeas and fry until some brown happens; keep stirring all the while
Add the stock, spinach and passata and simmer for a few minutes until the spinach is cooked