I make this usually once every week-and-a-half. It's one of my favorite vegetarian meals. I modify it by omitting the garlic and onion (food sensitivity), I dry toast all the spices, except red pepper flakes and use garlic olive oil. We like spicy, so we add a little extra cayenne or chipotle powder and plenty of red pepper flakes. We also go heavier on the spinach as it can disappear. Serve on toasted baguette slices.
