Moroccan-seasoned chickpea, spinach and quinoa stew

 I knew I wanted chickpeas, and wasn't quite sure what else to do with them.  I was tempted by the thought of a not quite Buddha bowl, but then it was a horrible day so I decided I fancied some comfort food.  And this was dead easy!  Serves 4.

1/2 cup dried chickpeas, soaked and then cooked for 12 minutes in a pressure cooker or Instant Pot (or use 1x400 g tin, drained and rinsed.  Your call!)

2 small red onions, peeled and finely chopped

2 cloves garlic, crushed

1 medium sweet potato, peeled and diced

1 chunk butternut, peeled and diced

1 tin chopped tomatoes, plus 1 tinful water

1/2 cup quinoa

Salt

1/2 teaspoon harissa spices

1 tsp Moroccan seasoning

1 tsp ras el hanout

(or 2 tsp of whichever one of those you prefer)

1/2 tsp all-purpose seasoning

A few sprays of cooking oil

1/2 packet of spinach, wilted under boiling water and roughly chopped.

Put the onion and garlic into a heavy-based pan with the cooking oil, and allow to cook for a few minutes, then add the rest of the ingredients.  Bring to the boil, and allow to simmer for about 15-20 minutes.  Add the spinach and stir until it wilts, then serve at once.