INGREDIENTS
1/4 tsp
Cayenne pepper or hot chilli, powder
1 1/2 cups
Chickpeas, cooked
3
Garlic cloves
1
Parsley, fresh
1
Red onion, medium
200 g
Spinach
1 tbsp
Tomato paste
1
Rice, cooked
1
Black pepper
2 tsp
Brown sugar
1 1/2 tsp
Paprika, smoked ground
1/2 tsp
Salt
2 tbsp
Oil
1 handful
Almond flakes, toasted
3 tsp
Cumin, ground
2
X 400 g tins of peeled plum tomatoes