1 small red onion, coarsely chopped
2 cloves garlic
Sauté on low heat for about 20 minutes
1/4th tsp chilli flakes
2 tsp cumin ground
1/2nd tsp fennel seeds
Add and bake for 1 minute
1 tbsp tomato concentrate
1 tbsp brown sugar
400 g cherry tomatoes (canned best)
400 g chickpeas (canned)
Add and cook gently for about 5 minutes
100 g leaf spinach
Add in two times and shrink each time
1 pack berloumi
Cut into cubes of about one and a half centimeters
Mix the cubes with the marinade/oil from the package
Bake the cubes and some sides nicely brown
Add to the chickpea mixture. Stir or not
1 tbsp Greek yogurt
1 tbsp parsley, coarsely chopped
Finish with … and serve with bread, rice or couscous