Ras el Hanout Chickpea and Spinach Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the stew: Heat the olive oil in a large pot over medium. Add the garlic and ras el hanout and stir until fragrant, about a minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.

Step 2

Add the stock, soy sauce and ½ teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.

Step 3

Add the chickpeas and simmer until they are warm and soft, about 10 minutes. Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.

Step 4

If using, make the harissa oil: In a small bowl, mix together the olive oil and harissa until well incorporated.

Step 5

Serve the stew warm, with a dollop of Greek yogurt or lemon wedges on the side, and a drizzle of olive oil (or harissa oil), if desired. Enjoy with crusty bread or over grains like couscous, bulgur or rice.