Serves: 4

Why this spice: Collected Foods Ras El Hanout gives this chickpea-spinach stew a Moroccan backbone that tastes slow-cooked in under 40 minutes.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1.5 tbsp Collected Foods Ras El Hanout
• 1 tsp ground cumin (optional boost)
• 2 cans (15 oz) chickpeas, drained
• 1 can (14 oz) crushed tomatoes
• 1.5 cups stock or water
• 5 oz baby spinach
• 1 tsp kosher salt
• Lemon wedges and olive oil, to finish

Directions

1. Sauté onion in oil until soft. Add garlic and Ras El Hanout; cook 1 minute until fragrant.
2. Add chickpeas, tomatoes, stock, and salt. Simmer 15–20 minutes to thicken slightly.
3. Stir in spinach until wilted, 1–2 minutes.
4. Taste; add lemon juice and a drizzle of olive oil at the table. Serve with bread or rice.

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