Ingredients
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1 tablespoon oil
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4 garlic cloves, crushed
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1 onion, sliced
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500 g frozen peas carrots and cauliflower
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1 small eggplant, cubed
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300 g chickpeas, drained
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1/2 teaspoon mild moroccan mixed spice
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3 cups baby spinach leaves
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1 cup natural yoghurt or 1 cup Greek yogurt
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1 tablespoon chopped of fresh mint
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1 tablespoon honey
Instructions
- Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
- Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
- Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
- Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
- Serve immediately.
- Notes: Moroccan spice mix is available in the herb and spice section at the super market.