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.
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)
Steps:
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.
Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
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