BY zarasveganfood 

JUNE 26, 2020


1 can of cooked chickpeas
1 carton of tomato passata
1 red pepper - chopped
1/2 courgette - chopped
2 handfuls of spinach
1 vegetable stockpot
1/2 tsp of cinnamon
a pinch of chilli powder
a pinch of rosemary
1 tsp of paprika -


1. Fry 1 onion, pepper and courgette in olive oil for ten minutes.
2. Add in the paprika, cinnamon, rosemary and chilli powder
3. Add in the tomato passata, vegetable stock, chickpeas, salt and pepper and bring to the boil, then let it simmer for 15 mins
4. Stir in the spinach until it wilts
5. Serve with almonds, pomegranate seeds, parsley and @alpro vanilla yoghurt

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