ras-el-hanout-chickpea-and-spinach-stew

🥘 Ingredients

• olive oil 2 tablespoons
• garlic 3 cloves, minced
• ras el hanout 1 ¼ teaspoons
• tomato paste 3 tablespoons
• vegetable stock 1 cup
• soy sauce 1 tablespoon
• fine sea salt ½ teaspoon
• chickpeas 3 15-ounce cans, rinsed
• spinach 5 cups packed leaves, stemmed and torn if large
• Greek yogurt ½ cup, optional for serving
• crusty bread
• olive oil 3 tablespoons
• harissa paste 1 tablespoon
• olive oil 2 tablespoons
• garlic 3 cloves, minced
• ras el hanout 1 ¼ teaspoons
• tomato paste 3 tablespoons
• vegetable stock 1 cup
• soy sauce 1 tablespoon
• fine sea salt ½ teaspoon
• chickpeas 3 15-ounce cans, rinsed
• spinach 5 cups packed
• olive oil 3 tablespoons
• harissa paste 1 tablespoon
• Greek yogurt

1. 1

   >> This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity.
2. 2

   olive oil garlic ras el hanout tomato paste vegetable stock soy sauce fine sea salt chickpeas spinach Greek yogurt crusty bread or grains for serving
3. 3

   olive oil harissa paste
4. 4

   Heat the olive oil in large pot over medium heat. Add the garlic and ras el hanout and stir until fragrant, 1 minute .
5. 5

   Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, 2 minutes .
6. 6

   Add the vegetable stock , soy sauce and fine sea salt and bring to a boil. Reduce the heat to medium-low, cover and cook 10 minutes , until the sauce slightly darkens in color and its flavors have melded.
7. 7

   Add the chickpeas and simmer until they are warm and soft, 10 minutes .
8. 8

   Add the spinach and stir until wilted and fully incorporated into the stew, 3 minutes . Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, add a few more spoonfuls of stock or water.
9. 9

   If using harissa oil: In a small bowl, mix together olive oil and harissa paste until well incorporated.
10. 10

    Serve the stew warm, with a dollop of Greek yogurt or lemon wedges on the side, and a drizzle of olive oil or harissa oil if desired. Enjoy with crusty bread or over grains like couscous, bulgur or rice.
11. 11

    Ras el hanout is widely available online and in larger grocery stores. If you'd like to make your own, stir together: 1 teaspoon each ground turmeric, ground coriander, ground ginger, ground cumin, ground cardamom and ground nutmeg, plus 1/2 teaspoon each ground aniseed, ground caraway seeds, ground fennel, ground cloves and ground black pepper. This makes about 3 tablespoons ras el hanout.