MEDITERRANEAN CHICKPEA STEW

Mediterranean Chickpea Stew image

Number Of Ingredients 13

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1 tablespoon Olive oil
2 Medium red onions diced
2 cloves Minced Garlic
1 teaspoon Dried oregano
1/2 teaspoon Cayenne powder
1/4 teaspoon Ground cloves
15 ounces Can Chopped tomatoes
1 cup Vegetable stock
1 tablespoon Balsamic vinegar
2 cans Chickpeas - drained
3 cups Spinach - packed
6 ounces Crumbled feta
1/2 teaspoon Salt to taste

Steps:

Start out by sautéing the diced red onion in a little olive oil. Cook until soft, about five-ish minutes and then add the garlic and seasonings and the balsamic vinegar.
ou don't need too much to season here, just a little oregano, cayenne powder and ground cloves. Despite the addition of cayenne powder this dish isn't spicy at all. It adds a very faint punch that's not overly detectable. Feel free to kick up the spice a bit if you prefer things a little spicier or even omit it altogether if you're extra sensitive to spice.
Cook that mixture for a minute or so and then add in the vegetable stock and the crushed tomatoes. Let that simmer and cook for about 5-10 minutes. In this time the tomato mixture will thicken and reduce down slightly. You can taste and season adding a little salt and pepper as needed.
Finally, just stir in the chickpeas, spinach and feta, cover and let cook another couple of minutes to heat the chickpeas through and wilt the spinach. Taste and season as needed one more time and that's it!