Moroccan chickpea bowl

Ingredients:

1 tablespoon olive oil

1 yellow onion, finely chopped

3 garlic cloves, minced

1/2 red cayenne chili, seeded and finely chopped

1 tablespoon Ras-el-hanout

1/2 tsp cinnamon

3 tablespoons tomato paste

½ teaspoon salt

400g can chickpeas, rinsed and drained

½ cup water

2 cups baby spinach

1 tablespoon lemon juice

1/2 cucumber

Fresh coriander leaves, for garnish

Instructions:

Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for a couple of minutes until it begins to soften.

Reduce the heat to low and add the chopped garlic and chopped red cayenne chili. Cook for a few seconds until fragrant.

Stir in the Ras-el-hanout and cinnamon, lightly toast it with the onion mixture for a few more seconds until aromatic.

Add the chickpeas, flaky salt, tomato paste, and water. Increase the heat back to medium and stir well to combine. Let it cook for a couple of minutes, allowing the flavors to meld.

Add the baby spinach and cook, stirring occasionally, until the spinach wilts, about 3 to 4 minutes. Remove from heat.

Stir in the lemon juice, then garnish with fresh coriander leaves. Serve hot with pita bread, 1 tbsp greek yogurt, chopped cucumber and basmati rice.