Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.
Excellent taste with lots of color. I loved the different flavors from the variety of herbs. The fennel is subtle with surprising bursts of flavor. I added more than 1 tsp dill, probably several tablespoons and used basil instead of mint, since I couldn't find any mint. While the recipe is quick to prepare, the most time consuming task was cleaning the spinach and herbs. Next time instead of simmering for 30 minutes, I would toss everything in the crockpot with dried herbs and then toss the spinach in just before serving.
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