2 tbsp olive oil
3 garlic cloves, finely chopped
1 onion, finely diced
3 tsp cumin (ground)
1 1/2 tsp smoked paprika (ground)
1/4 tsp cayenne pepper or hot chilli powder
1/2 tsp salt
2 x 400g tins of peeled plum tomatoes
1 tbsp of tomato paste
1 1/2 cups of cooked chickpeas
200g of spinach
Fresh parsley, chopped (optional)
Heat up the oil in a large frying pan (ideally with a lid). Add the chopped onion and fry on a medium heat until almost translucent.
Add the chopped garlic. Stir frequently until the garlic softens and releases its beautiful aroma.
Add all the ground spices to the onion and garlic mixture and stir them around well. Fry gently for a minute or two stirring the whole time as they burn easily.
Add in the tomato paste.
Squash the plum tomatoes with a potato masher in a separate bowl, then add to the pan with a pinch of salt. Let the sauce thicken by simmering it on a low heat with no lid on.
Once the sauce thickens, taste it and season with some black pepper and more salt if needed.
Stir in the cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam.
Serve with fresh parsley.
Try adding ham, bacon, chorizo or chicken and adapt the recipe to your own taste.