Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil or water
  • 1 red large onion, diced (1 ½ cup) 
  • 1 small zucchini, cut into ½-inch dice (1 ¼ cup)
  • 3 cloves garlic, minced (1 heaping tbsp)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp cloves
  • ¼ tsp allspice
  • ½ red chili flakes
  • 1-680 ml/24 oz jar passata (strained tomatoes)
  • ¾ cup vegetable stock or water 
  • 1 bay leaf
  • 2 -14oz/425 g can chickpeas, drained and rinsed (or 1 28 oz can, 3 cups total)
  • 3 cups packed fresh baby spinach
  • 1-170 ml jar roasted red peppers, drained and roughly chopped or 1 roasted red pepper
  • 1 tbsp balsamic vinegar (15 ml)
  • ½ cup kalamata olives, chopped, optional
  • ½ cup parsley, chopped 
  • 2 tbsp nutritional yeast
  • salt and pepper
  • 1-2 tsp sweetener, if needed

Instruction

  • Cook Onion & Zucchini: In a large skillet, heat oil over medium heat (or use water for oil-free). When the pan is hot, add onions and zucchini.  Cook for 4-6 min, stirring occasionally, until almost tender.
  • Add Garlic & Spices: Add garlic, oregano, thyme, cloves, allspice and chili flakes.  Season with salt and pepper.  Cook for 1-2 mins, stirring often, until fragrant.
  • Add passata, vegetable stock, bay leaf and chickpeas. Season with salt and pepper. Tip: pour passata into the skillet, then add vegetable stock to the empty jar. Put the lid on and give it a shake and then pour into the pan to get the excess sauce from the jar.
  •  Bring to a boil over high, then reduce heat to low. Simmer for 12-14 min, stirring occasionally, until sauce reduces slightly. 
  • Mix in Final Ingredients: Stir in roasted red peppers, balsamic, spinach and olives.  Cook for 2-3 min, stirring often, until spinach wilts. Taste and season, if needed.
  • Sprinkle with parsley, nutritional yeast and additional chili flakes, if desired.
  • Serve: Serve on a bed of quinoa, rice, over pasta of choice or with fresh pita or naan for dipping.