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
1 medium sized onion – finely chopped
1 large garlic clove – grated
1 tbsp. harissa paste
1 and 1/2 cups passata
1 cup chicken/vegetable broth (add more broth at the end of cooking if you want a thinner sauce)
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 harissa paste, passata, broth, tomatoes, chickpeas and spinach. Bring to a boil, then turn down heat and simmer for some 20 minutes until tomatoes are bursting their skins. Season with salat and freshly ground black pepper if required