Bucky's Recipe

Tomato Stew with Chickpeas

Category: Soups and Stews

1 T. oil
1 onion, chopped
2 garlic cloves, minced
28 oz. diced tomatoes
15 oz. garbanzo beans or chickpeas
14 oz. vegetable broth
2 T. tomato paste
1/2 t. rosemary
2 t. oregano
1 t. Greek seasoning
1/4 t. salt and pepper
6 oz. spinach leaves, fresh
2 T. chopped parsley
Feta cheese for garnish

Cook onion in oil in dutch oven for 5 to 7 minutes until soft. Add garlic and cook 1 minute. Stir in tomatoes, beans, broth, tomato paste, rosemary, oregano, Greek seasoning, salt and pepper. Bring to boil and then simmer for 15 minutes. Stir in spinach and parsley and cook 5 minutes. Garnish with cheese.