Moroccan-Spiced Tomato, Spinach, Chickpea and Bacon Bowl

This recipe from MSHS community programs director Courtney Tchida is a perfect way to enjoy your homegrown tomatoes and fall spinach harvest.

Tomatoes 4


  • 2 Tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3-5 ounces of bacon, diced
  • 1 lb of tomatoes (heirloom is ideal), medium dice (1/2" chunks)
  • 2 cans (15 ounce) of chickpeas, rinsed and drained
  • 3 cups of packed, fresh spinach

Moroccan Spice Blend

  • 2 1/4 tsp ground cumin
  • 2 1/4 tsp ground coriander
  • 2 1/4 tsp ground ginger
  • 2 1/4 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/4 tsp ground cayenne pepper
  • 1/2  tsp ground turmeric


In a large skillet over medium-high heat add oil, onion and garlic cook until onion turns translucent. Add bacon and cook for about 5 minutes until lightly browned. Add all the spice blend ingredients and stir to coat thoroughly. Add the tomatoes (and any juice you can collect as you are dicing them) simmer for about 10 minutes. Add the chickpeas and the spinach and cook until chickpeas are heated through and spinach is wilted 3 to 5 minutes. Serve with bread, rice or just eat as is.