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Katie

Mediterranean Chickpea Stew with Spinach & Feta

olive oil

red onions, diced

cloves garlic, minced

dried oregano

cayenne powder

ground cloves

1 15 ounce can chopped tomatoes

vegetable stock, aim for a low sodium stock

balsamic vinegar

2 15 ounce cans chickpeas, drained

spinach , packed

ounces crumbled feta

salt or to taste

red chili flakes, optional

fresh parsley, optional

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.

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.

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.