Ingredients
- 1 tbsp olive oil
- 2 red onions, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp cayenne powder
- 1/4 tsp ground cloves
- 1 15 ounce can chopped tomatoes
- 1 c vegetable stock, aim for a low sodium stock
- 1 tbsp balsamic vinegar
- 2 15 ounce cans chickpeas, drained
- 3 c spinach , packed
- 6 ounces crumbled feta
- 1/2 tsp salt or to taste
- red chili flakes, optional
- fresh parsley, optional
Instructions
1
Heat olive oil over a medium heat in a large skillet or sauce pot. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, cayenne and cloves and cook another minute.
2
Stir in the tomatoes, stock and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often.
3
Stir in the chickpeas, spinach and feta. Cover and cook another 2-3 minutes. Season with salt as needed and garnish with red chili flakes and parsley and serve.