Step 1

Cook Onion & Zucchini: In a large skillet, heat oil over medium heat (or use water for oil-free). When the pan is hot, add onions and zucchini.  Cook for 4-6 min, stirring occasionally, until almost tender.

Step 2

Add Garlic & Spices: Add garlic, oregano, thyme, cloves, allspice and chili flakes.  Season with salt and pepper.  Cook for 1-2 mins, stirring often, until fragrant.

Step 3

Add passata, vegetable stock, bay leaf and chickpeas. Season with salt and pepper. Tip: pour passata into the skillet, then add vegetable stock to the empty jar. Put the lid on and give it a shake and then pour into the pan to get the excess sauce from the jar.

Step 4

Bring to a boil over high, then reduce heat to low. Simmer for 12-14 min, stirring occasionally, until sauce reduces slightly.

Step 5

Mix in Final Ingredients: Stir in roasted red peppers, balsamic, spinach and olives.  Cook for 2-3 min, stirring often, until spinach wilts. Taste and season, if needed.

Step 6

Sprinkle with parsley, nutritional yeast and additional chili flakes, if desired.

Step 7

Serve: Serve on a bed of quinoa, rice, over pasta of choice or with fresh pita or naan for dipping.