Ingredients:

• 2 tbsp olive oil (or your choice of oil)

• 3 garlic cloves, finely chopped

• 1 medium red onion, finely chopped

• 3 tsp cumin (ground)

• 1½ tsp smoked paprika (ground)

• ¼-½ tsp cayenne pepper or hot chili powder

• ½ tsp salt

• 2-3 tsp brown sugar

• Black pepper, to taste

• 2 x 400 g tins of peeled plum tomatoes

• 1 tbsp tomato paste

• 1½ cups of cooked chickpeas

• 200 g spinach

• A handful of toasted almond flakes

• Fresh parsley (optional)

• Cooked rice (I recommend brown rice), to serve

Method:

1. Heat the olive oil in a large frying pan (with a lid if possible). Add the chopped onion and sauté on a low heat until it’s almost translucent, stirring occasionally.

2. Add the garlic and cook for another minute until it softens and becomes fragrant.

3. Stir in the cumin, smoked paprika, cayenne pepper, and salt. Cook the spices gently for a couple of minutes, stirring constantly.

4. Add the tomato paste and stir it into the onion and garlic mixture.

5. In a separate bowl, mash the plum tomatoes with a potato masher, then add them to the pan, along with the salt and half of the sugar. Let the sauce simmer and thicken on a low heat with no lid.

6. Once the sauce thickens, taste it and adjust seasoning with black pepper and more sugar if necessary.

7. Stir in the cooked chickpeas and let them warm through. Add in the spinach and cover the pan to let it wilt and cook in the steam.

8. Serve the dish over rice, and sprinkle with toasted almonds and fresh parsley if desired.

This bowl is full of hearty flavors, and it's sure to be a hit.