Greek Garbanzo Stew

This delicious vegetarian stew can be served as a side dish, or over couscous as a main entree. This makes 4 main dish entrees, or 8 side dish servings.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium onion, diced
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 28  ounces  canned diced tomatoes
• 15  ounces  canned garbanzo beans, rinsed and drained
• 14 1⁄2 ounces vegetable broth
• 2  tablespoons tomato paste
• 1⁄2 teaspoon dried rosemary
• 2  teaspoons dried oregano
• 1  teaspoon  all purpose Greek seasoning
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 6  ounces  fresh  Baby Spinach
• 2  tablespoons  chopped fresh parsley
•  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.