Stewy Greek Garbanzos

• 1 tablespoon Extra Virgin Olive Oil
• 3 Garlic Cloves, Crushed, Minced
• 1/2 Yellow Onion, Chopped
• 15 ounces Can, Garbanzo Beans
• 1/2 15-oz Can, Navy Beans
• 2 cups Low-Sodium, Chicken Broth (or Vegetable Broth)
• 1-6oz Can, Tomato Paste
• 2 Lemons, fresh squeezed juice
• 1 teaspoon Dried Oregano or 1 T fresh, chopped
• 1/4 cup Kalamata Olives, quartered
• Feta Cheese, crumbled (optional garnish)
• 1-2 handfuls Spinach, washed

1. Pre-Prep:rnChop onions, garlic, cilantro and olives. Set aside.
2. Heat a large small skillet on medium heat. Add olive oil to pan. Heat for a few seconds then add onions and garlic, cooking until onions are slightly translucent (4 minutes).
3. Place a heavy saucepan or dutch oven on the stove and add beans, chicken broth, tomato paste, olives, lemon juice, and cilantro . Stir to combine then add garlic and onion saute.
4. Cook for approximately 30 minutes, it will thicken up nicely! (This will depend on your stove and the pot you use, mine was going to burn if I cooked it longer then 35 mins.)
5. Meanwhile: Cook the grain of your choice. I love whole wheat orzo. Bring water to a boil (based on serving size you're making) add grain and follow cooking time.
6. After 25 minutes add the spinach and mix so that it wilts nicely. Take off the stove and serve in a bowl, top with Feta cheese and a fresh squeeze of lemon juice! SERVE and ENJOY!

olive oil, garlic, yellow onion, garbanzo beans, beans, chicken broth, lemons, oregano, kalamata olives, feta cheese, handfuls spinach

Taken from food52.com/recipes/9443-stewy-greek-garbanzos (may not work)