Finely mince 3 cloves of garlic, finely dice ½ of an onion, drain 1 can of chickpeas into a sieve, rinse under cold running water and reserve 1 cup of chickpeas, grab 2 cups of tightly packed fresh spinach and roughly chop

Heat a large sauce pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and minced garlic, mix with the olive oil, after 3 minutes add in ½ tsp sweet smoked paprika and ¼ tsp saffron threads, mix it all together, then add in the chopped spinach and mix until the spinach is wilted, then add in the drained 1 cup of chickpeas and season everything with sea salt & black pepper, mix until well combined, add in 1 ¼ cups of vegetable broth and give it a quick mix

Once the broth comes to a boil, let it boil for an extra minute to let the saffron infuse, then add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat

After 5 minutes remove the lid from the pan, using a fork fluff up the couscous, this helps loosen the couscous and ensures there are no clumps

Transfer the couscous into serving dishes and sprinkle with freshly chopped chives, enjoy!