Chickpea, Spinach and Harissa Stew (4)

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Harissa paste is a staple of Tunisian cooking and and adds a zing to soups and stews.  This is a vegetarian/vegan dish but can also be served alongside roast chicken or other meats.

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 medium sized onion – finely chopped

1 large garlic clove – grated

1 tbsp. harissa paste

1 and 1/2 cups passata

1 cup vegetable broth

4 oz. baby/grape tomatoes

1 x 15 oz can of chickpeas

5 oz baby spinach

Heat seasoned olive oil in a skillet and when sizzling add onion and let soften and brown, then add the garlic and cook for a couple more minutes.

Add passata, chicken broth, tomatoes, chickpeas and spinach and cook for some 20 minutes until tomatoes are bursting their skins.

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