In a heavy bottomed pot, heat just enough olive oil to cover the bottom. Brown your onion and garlic until it’s nice and soft.
the cinnamon, paprika, chicken stock, black pepper, coriander and cumin
and stir fry in the pot with your onions for two minutes to release all
of the beautiful flavours and aromas.
Now add the chick peas, squished tinned tomatoes, dates and tomato paste.
Bring to the boil and add the fresh mint and water. Reduce to a simmer on your stove for about 20-25 minutes.
Add the washed baby spinach, stir it in and cook uncovered for another 10 minutes.
Taste for seasoning and then serve with the rest of your Moroccan Meal.
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s
blog, click here.