Ingredients
- 2 tins chickpeas, drained
- 400g tin chopped tomatoes
- 1 onion, diced
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp cayenne
- 500ml vegetable stock
- 100g baby spinach
- Fresh coriander
- Lemon juice
Method
- Soften onion in oil. Add garlic and all spices, cook 2 minutes.
- Add chickpeas, tomatoes and stock. Simmer 20 minutes.
- Stir in spinach until wilted.
- Squeeze in lemon juice, taste and adjust seasoning.
- Serve topped with fresh coriander over couscous or with flatbread.