Ingredients:
1 medium onions, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 (28 ounce) cans diced tomatoes
2 cups chicken or 2 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon dried oregano or 1/4 cup fresh oregano
3 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) packages fresh spinach
1 (15 ounce) cans chickpeas
crumbled feta cheese, for topping
Directions:
Saute onion in hot oil in dutch oven for 5 min.
Add garlic for last minute.
Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper.
Bring to a boil reduce heat to low and simmer for 15 min.
stirring occasionally.
Stir in spinach and parsley, cook 5 min.
Serve topped with feta cheese.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.