Chickpea & Spinach Tagine

Method

1. 1

   Warm the olive oil in a wide pot or deep skillet and soften the onion over medium heat, about 5 minutes.

2. 2

   Stir in the garlic, cumin, paprika, ginger and cinnamon and cook 30 seconds until fragrant.

3. 3

   Add the canned tomato and chickpeas with a splash of water; simmer uncovered 12 minutes, until the sauce thickens.

4. 4

   Fold in the spinach a handful at a time and wilt it into the sauce, about 3 minutes.

   💡 Spinach collapses fast — the residual heat of the pot is often enough to finish it once stirred through.

5. 5

   Season with salt, pepper and the lemon juice.

6. 6

   Scatter with cilantro and serve with couscous or warm bread.