Efo riro with chargrilled cabbage recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp olive oil, plus 2 tbsp extra to brush
• 2 onions, finely chopped
• 2 plum tomatoes, roughly chopped
• 1 red pepper, roughly chopped
• 1 red onion, roughly chopped
• 1 scotch bonnet pepper, deseeded
• 30g tomato purée
• 1 Maggi seasoning cube (or stock cube*), crumbled
• 250ml vegetable stock*
• 2 sweetheart cabbages
• 260g young spinach