SPICY CHICKPEAS AND SPINACH

1 large onion, roughly chopped
4 cloves garlic, minced
4 carrots, thinly sliced (use a japanese benriner if you have one)
1 cup stock or bouillon (I used 1 cup water plus 1 vegetarian bouillon
cube)
1 t harissa
3 cans chickpeas. undrained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed well, torn in pieces

Put onion, garlic, carrots, stock, and harissa in a huge
pot. A large enameled cast iron pot is perfect. Bring to
a boil. Then lower heat and simmer till carrots are
cooked through and most of the liquid absorbed, about 20
minutes. Add chickpeas, cilantro, and spinach and cook
till spinach is wilted and reduced, about 5 minutes.

Serve immediately with brown rice or couscous. Pass extra
harissa at the table for those who want it hotter.