Ingredients
- 1/4 cup olive oil (80 ml)
- 1 small yellow onion, finely chopped
- 1 1/2 cups Grünkern (green spelt), alternatively use freekeh (300 g)
- 2 cups water (500 ml)
- 2/3 cups tomato passata (160 ml)
- 2 vine ripened tomatoes peeled, seeded and chopped
- 1 x 400 g can organic chickpeas, rinsed and drained
- 2 teaspoons sumac
- 100 g baby spinach (about 4 generous handfuls)
- sea salt and freshly ground pepper, to taste
- fresh chopped flat-leaf parsley, as garnish
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 to 7 minutes or until tender, stirring occasionally.
- Add the Grünkern and sauté with the onions, stirring often, for 5 minutes (toasting the grain, enhances its nutty flavor).
- Add the water, passata and chopped tomatoes, and bring to boil. Reduce heat to a low simmer, cover and cook for 1 hour. Add the chickpeas and sumac, stir to combine, then stir in the spinach, cook until heated through and spinach is wilted, about 5 more minutes. Season with a generous amount of salt and pepper.
- Garnish with parsley and serve.
- Enjoy!