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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