Serves 4 – 5
3 cups cooked chickpeas (2 small cans)
2 cups red onion, finely chopped
1 large can diced tomatoes (796 ml)
1 cup chopped spinach, packed
2 tablespoons apple cider vinegar
2 teaspoons agave or other sweetener
2 teaspoons mustard seeds
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
1/2 tablespoon fresh rosemary (or 1/2 teaspoon dried rosemary)
1 teaspoon sea salt
1/8 teaspoon allspice powder
2 dried bay leaves
freshly ground black pepper
Preheat oven to 400 degrees F. In a large casserole dish with a lid, add all ingredients except for the bay leaves and stir thoroughly. Gently tuck the bay leaves into the mixture so that they are covered with the mixture. Cover dish and bake for half an hour, then stir and return to oven (still covered). Reduce temperature to 200 degrees F, and bake slowly for another two to three hours.
Alternatively, cook on low in slow cooker or crockpot for eight hours.
Serve with rice or another cooked grain.
Inspired by Dreena Burton’s recipe in Vive le Vegan!
Contributed by Chereen Dupuis