Serve this zesty side over couscous for a hearty vegetarian entrée.
1 medium onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14.5-ounce) can vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried rosemary
2 teaspoons dried oregano
1 teaspoon Greek seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh parsley
Crumbled feta cheese (optional)
How to Make It
Sauté onion in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until tender. Add garlic, and cook 1 minute. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
I've made this recipe numerous times and LOVE it! It's hearty without being heavy, goes together quickly, and I usually have all the ingredients on hand. I usually serve it over some quinoa to add a little texture. It's a keeper!
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