Prepare the stew: Heat the olive oil in a large pot over medium. Add the garlic and ras el hanout and stir until fragrant, about a minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.
2 Tbsp Olive oil, 3 Cloves Garlic, minced, 1-1/4 tsp Ras el hanout, 3 Tbsp Tomato paste
Add the stock, soy sauce and ½ teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.
8 oz Vegetable stock, 1 Tbsp Soy sauce
Add the chickpeas and simmer until they are warm and soft, about 10 minutes.
45 oz Chickpeas, cooked and rinsed
Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.
5 cups Spinach leaves, packed
Serve the stew warm, with a dollop of Greek yogurt on the side, and a drizzle of olive oil (or harissa oil), if desired. Enjoy with crusty bread or over grains like couscous or rice.
1/2 cup Greek yogurt, plain, Rice or couscous for serving