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Ingredients (serves 4)

Minted Yoghurt Dressing*

  • 1 cup unsweetened, plain vegan yoghurt (I used home-made soy)
  • 2 tbsp tahini
  • 1/2 lemon, rind and juice
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 cup fresh mint leaves, sliced

Spiced Chickpeas

  • 1 medium brown onion, diced
  • 2 garlic cloves, diced
  • 2 400g can chickpeas
  • 1 400g can crushed tomatoes
  • 4 large medjool dates, sliced (can substitute for raisins or sultanas)
  • 1 tbsp ras el hanout (moroccan spice blend)**
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 cup baby spinach
  • 1/2 lemon, rind and juice
  • 1/4 cup almonds, coarsely chopped


  1. Make the yoghurt dressing by combining all ingredients together in a small bowl and stirring until smooth. Once combined refrigerate until serving
  2. To make the chickpeas add onion and garlic to a non-stick fry pan and saute until golden
  3. Add chickpeas, dates, crushed tomatoes, and spices and simmer for approximately 15 minutes over a medium heat (if it appears to be too dry add water as needed)
  4. Add in spinach and lemon and simmer for a further 5 minutes until leaves are wilted
  5. To serve top with chopped almonds and yoghurt dressing

* You can substitute the yoghurt dressing for a tahini dressing made from 4 tbsp tahini, 1 cup of water, and seasoned to taste
** You can make your own ras el hanout here


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