2tspliquid sweetener(maple syrup or agave - or honey if not vegan)
Salt and pepper to taste
Follow the How To Cook Buckwheat instructions (link above recipe). Once your buckwheat is simmering covered, fry the onion, pepper and carrot in oil in a pan on a medium heat. This should take around 8-10 minutes.
Add the minced garlic and cook for 2 minutes to release its aroma.
Add in the aubergine and courgettes and cook for another 5-7 minutes until softened slightly.
Toss in all the spices from cumin to cayenne and cook for a minute, stirring everything until it is well combined.
Add in the tinned tomatoes and tomato puree, thoroughly mix everything again, and bring to the boil. Once boiling, reduce the heat to a simmer and leave to thicken for around 20-25 minutes.
By this time, your buckwheat should be ready to fluff up. Mix up your dressing using ingredients from Extra Virgin olive oil onwards, and toss through the buckwheat. Keep warm.
When the tomato sauce has thickened, add the drained chickpeas and spinach and cook for a further 5 minutes.
When it has thickened, remove from the heat and divide between bowls, pairing with the dressed buckwheat.