Moroccan Spice Chick Peas and Spinach

2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 small red chili, seeded and finely chopped
2 tablespoons Moroccan Spice (see below)
salt and pepper to taste
1/2 cup tomato paste
2 cups spinach leaves, coarsely chopped
400g can chickpeas, rinsed and drained
juice of half a lemon
handful of coriander leaves to garnish

Heat oil in a large frying pan over medium heat. Cook onion, garlic and chili for about 5 minutes until soft. Add Moroccan spice. Mix well.

Add tomato paste. Cook for a minute. Add the spinach and chickpeas. Cook, stirring occasionally until spinach has wilted (about 3 to 4 minutes). Remove from heat.

Stir in the lemon juice. Season with salt and pepper. Garnish with coriander. Serve hot with Turkish bread and a dollop of yoghurt.

Moroccan Spice (Makes approximately 10 tablespoons)

5 tablespoons ground cumin
5 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon allspice
1 tablespoon ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground turmeric

Combine all ingredients in a dry bowl. Mix well. Store in air tight container with your spices for a month or two. 

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