A quick and easy (and delicious) vegetarian dish of North African origin. I served it over barley but rice or some other grain would be fine. I also topped it with a bit of yogurt, but if you're going for vegan, a squeeze of lemon juice would work.
2 Tb. olive oil3 cloves garlic, minced1 1/4 tsp. Ras el Hanout3 Tb. tomato paste1 c. stock 1 Tb. soy sauce1/2 tsp. salt1 large can garbanzo beans (chickpeas)--rinsed and drained1 bag spinach leaves
1/2 c. yogurtHarissa oil (optional) 3 Tb. olive oil1 Tb. Harissa stirred into oilHeat 2 Tb, olive oil, add minced garlic and stir for a minute. Add tomato paste, stir a couple of minutes. Now add stock, soy sauce, and salt. Bring to a boil then reduce to medium low and simmer 10 minutes. Now add garbanzos and simmer another 10 minutes. Add spinach and cook a few minutes till it's wilted.Serve warm, over a grain and topped with yogurt and a bit of Harissa oil.