Chickpea and Spinach Tagine with Toasted Almonds and Quinoa

In a heavy-bottomed tagine or wide skillet, heat the olive oil over medium heat until it shimmers. Add a pinch of cumin, turmeric, and cinnamon, blooming them for 30 seconds until fragrant.

Add the chickpeas and a splash of water, allowing them to braise gently for 8-10 minutes until they soften slightly and absorb the spice aromatics.

Fold in the fresh spinach and cook just until wilted and vibrant green. Season with a squeeze of fresh lemon juice and a pinch of salt to balance the earthy spices.

Meanwhile, fluff the pre-cooked quinoa with a fork.

To plate, spoon the warm, spiced chickpea mixture over a bed of fluffy quinoa. Top with the toasted slivered almonds for a necessary crunch. Garnish with fresh cilantro or parsley if desired, and serve immediately while the aromatics are still warm and inviting.