Name: Moroccan spiced spinach and chick peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: olive oil to cover the bottom of a small heavy pot; 2 can chickpeas tinned, drained and rinsed; 475 ml tomatoes peeled,squashed to a pulp; 1 Tbs tomato paste; 8 dates chopped; 4 garlic cloves, finely chopped; 1 tsp cinnamon ground; 2 tsp paprika smoked; 3 tsp coriander ground; 3 tsp cumin; fresh mint chopped; 1 spinach baby leaves; freshly ground black pepper

Recipe Disclaimer

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Ingredients (13)

	olive oil — to cover the bottom of a small heavy pot
2 can	chickpeas — tinned, drained and rinsed
475 ml	tomatoes — peeled,squashed to a pulp
1 Tbs	tomato paste
8	dates — chopped
4	garlic — cloves, finely chopped
1 tsp	cinnamon — ground
2 tsp	paprika — smoked
3 tsp	coriander — ground
3 tsp	cumin
	fresh mint — chopped
1	spinach — baby leaves
	freshly ground black pepper

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Method:

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.
Add
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.