OLIVE OIL, 1 SMALL RED ONION FINELY SLICED, 2 CLOVES GARLIC FINELY CHOPPED, 1TSP SMOKED PAPRIKA, 2TBSPS ROSE HARISSA PASTE, 2 X 400G TINS CHICKPEAS DRAINED AND RINSED, 150ML VEG STOCK, 80ML CREMEM FRAICHE OR COCONUT YOGURT, 100G BABY SPINACH, JUICE AND ZEST OR 1/2 LEMON, SALT AND BLACK PEPPER - TO SERVE EXTRA YOGURT, CHILLI OIL AND FRESH HERBS IF DESIRED
HEAT THE OLIVE OIL IN A WIDE FRYING PAN OVER A MEDIUM HEAT. ADD THE RED ONION AND COOK FOR 5-6 MINS, STIRRING REGULARLY, UNTIL SOFT AND LIGHTLY GOLDEN. ADD THE GARLIC AND SMOKED PAPRIKA AND COOK FOR A FURTHER MINUTE UNTIL FRAGRANT.
STIR THE HARISSA PASTE INTO THTE PAN AND ALLOW TO WARM THROUGH BRIEFLY, THEN ADD THE CHICKPEAS AND VEG STOCK. BRING TO A GENTLE SIMMER AND COOK FOR 8-10 MINUTES, ALLOWIUNG THE SAUCE TO REDUCE SLIGHTLY AND COAT THE CHICKPEAS.
LOWER THE HEAT AND STIR THROUGH THE CREME FRAICHE OR COCONUT YOGURT UNTIL THE SAUCE BECOMES CREAMY. ADD THE SPINACH A HANDFUL AT A TIME, STIRRING GENTLY UNTIL JUST WILTED.
FINISH WITH THE LEMON JUICE AND ZEST, SEASON WELL WITH SALT AND BLACK PEPPER, AND REMOVE FROM THE HEAT.