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Title: Mediterranean Chickpea Spinach Stew
Categories: Stews
Yield: 4 Servings

1 tb Extra virgin olive oil
- (15 ml)
1 1/2 c Red onion (240 g); diced
1 tb Garlic (9 g); minced
1 ts Dried oregano
1/2 ts Cayenne
15 oz Can diced tomatoes (425 g);
- undrained
1 c Vegetable stock (240 ml)
1 tb Balsamic vinegar (15 ml)
30 oz Chickpeas (2 cans);
- drained & rinsed
3 c Spinach (90 g); packed
6 oz Vegan feta (170 g)
- (optional)
1/2 ts Sea salt; or to taste
Fresh parsley; a handful

Cooking time: 20 minutes

This plant-based stew is fast, filling, and full of flavor. Chickpeas
bring the protein, while spinach and herbs add freshness. Perfect for
a quick lunch or dinner.

Heat the olive oil in a large skillet over medium heat.

Add the onion and saute for 5 minutes to soften.

Add the garlic, oregano and cayenne. Cook for 1 minute.

Stir in the tomatoes, vegetable stock and vinegar.

Bring the mixture to a boil and then reduce the heat down to a simmer.

Let it cook for 7 to 10 minutes to thicken the sauce, stirring every
so often.

Stir in the chickpeas, spinach and vegan feta (if using). Cover and
cook for 2 to 3 minutes.

Season with salt as needed and top with fresh parsley.

Recipe by Sarah Nevins

Recipe FROM: <https://plantbasednews.org/veganrecipes/lunch/
mediterranean-chickpea-spinach-stew/>

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