Ras el Hanout Chickpea and Spinach Stew
, 35 min, 4 to 6 servings
A fragrant North African–spiced chickpea and spinach stew, built on tomato paste and ras el hanout, finished with optional harissa oil.
| prepStem and roughly tear spinach leaves if large | ||||||
| 2 tablespoons olive oil | Toast garlic & ras el hanout in oil, 1 min | Cook tomato paste, stirring, 2 min | Add stock, soy sauce & salt; simmer 10 min | Add chickpeas, simmer 10 min | Stir in spinach, wilt 3 min; adjust salt | Serve with yogurt, lemon, oil & bread |
| 3 garlic cloves, minced | ||||||
| 1 ¼ teaspoons ras el hanout | ||||||
| 3 tablespoons tomato paste | ||||||
| 240 ml vegetable stock, plus more if needed | ||||||
| 1 tablespoon soy sauce | ||||||
| Fine sea salt | ||||||
| 3 (15-ounce / 425 g) cans chickpeas, rinsed | ||||||
| 140 g packed spinach leaves, stemmed and roughly torn if large | ||||||
| 3 tablespoons olive oil (for harissa oil) | Mix harissa & oil until incorporated | |||||
| 1 tablespoon harissa paste | ||||||
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