A quick and easy (and delicious) vegetarian dish of North African origin. I served it over barley but rice or some other grain would be fine. I also topped it with a bit of yogurt, but if you're going for vegan, a squeeze of lemon juice would work.
2 Tb. olive oil
3 cloves garlic, minced
1 1/4 tsp. Ras el Hanout
3 Tb. tomato paste
1 c. stock
1 Tb. soy sauce
1/2 tsp. salt
1 large can garbanzo beans (chickpeas)--rinsed and drained
1 bag spinach leaves
1/2 c. yogurt
Harissa oil (optional)
3 Tb. olive oil
1 Tb. Harissa stirred into oil
Heat 2 Tb, olive oil, add minced garlic and stir for a minute. Add tomato paste, stir a couple of minutes. Now add stock, soy sauce, and salt. Bring to a boil then reduce to medium low and simmer 10 minutes. Now add garbanzos and simmer another 10 minutes. Add spinach and cook a few minutes till it's wilted.
Serve warm, over a grain and topped with yogurt and a bit of Harissa oil.
