200ml Always Fresh Extra Virgin Olive Oil
400g red onion, cut into rings
4 tblsp Riviana Minced Garlic
40g Ras El Hanout Moroccan spice mix
2 kg drained Riviana Chickpeas, rinsed
400g Riviana Fire Roasted Pepper Strips
1.5kg Riviana Italian Chunky Crushed Tomatoes
500g Garden Supreme IQF Leaf Spinach Portions
500g thick Greek-style yogurt, for serving
50g fresh coriander leaves, for garnish
Heat the Always Fresh Extra Virgin Olive Oil and sauté the onions and garlic until softened. Add the spices and Riviana Chickpeas and sauté for 2 minutes. Add the Riviana Pepper Strips and Crushed Tomatoes, bring to the boil and simmer for 10 minutes.
Just before serving, add the frozen Garden Supreme Spinach Portions and cook, stirring for 5-10 minutes until the spinach has thawed and the dish is simmering.
Portion approximately 500g tajine in each serving bowl and serve dolloped with 50g yogurt and 5g coriander leaves.
