This is a new recipe for a vegan dinner that I saw on the New York Times Cooking site. Much like everyone else I am trying to eat in a healthier manner. I am including the recipe below but I did not make it absolutely the same. First of all, I am just cooking for John and me so I cut the amount of chickpeas down to two cans. We like lots of sauce so I upped the stock to two cups and I opted for kale instead of spinach. Everything else I left the same.

It tasted very good. John suggested we put it into our dinner rotation which is high praise indeed.

Ras el hanout chickpeas and greens