Greek Garbanzo Stew

By TasteTester on February 12, 2008

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Ingredients

    1. 1 medium onion, diced
    2. 1 tablespoon olive oil
    3. 2 garlic cloves, minced
    4. 28 ounces canned diced tomatoes
    5. 15 ounces canned garbanzo beans, rinsed and drained
    6. 14 1/2 ounces vegetable broth
    7. 2 tablespoons tomato paste
    8. 1/2 teaspoon dried rosemary
    9. 2 teaspoons dried oregano
    10. 1 teaspoon all purpose Greek seasoning
    11. 1/4 teaspoon salt
    12. 1/4 teaspoon pepper
    13. 6 ounces fresh baby spinach
    14. 2 tablespoons chopped fresh parsley
    15. crumbled feta cheese (optional)

Directions

  1. Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
  2. Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
 
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