Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 tsp ground cumin
  • 29 oz chickpeas (canned, drained and rinsed)
  • 14.5 oz crushed tomatoes (canned)
  • 1/2 cup vegetable broth
  • 1 tbsp harissa ()
  • 6 oz baby spinach
  • salt and pepper (to taste)
  • lemon wedges (for serving)
  • couscous or rice (cooked, for serving)

Instruction

  • Heat the oil in a Dutch oven over medium heat.
  • Add the onion and cook until softened, 5–7 minutes.
  • Stir in the garlic and cumin and cook for a minute, until fragrant.
  • Add the chickpeas, tomatoes, and broth.
  • Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
  • Add the harissa and spinach to the pot and stir until the spinach has wilted.
  • Remove from heat and season with salt and pepper to taste.
  • Serve over couscous or rice with lemon wedges.