Turkish Chickpea Stew

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 4 garlic cloves, crushed
• 3 1/2 cups chopped tomato (about 1 1/2 pounds)
• 1 tablespoon white wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 4 cups trimmed spinach
• 4 cups water
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 teaspoons chopped fresh dill

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and saute 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.

olive oil, onion, fennel seeds, brown sugar, ground cumin, garlic, tomato, white wine vinegar, salt, red pepper, trimmed spinach, water, chickpeas, flatleaf, fresh mint, dill

Taken from www.myrecipes.com/recipe/turkish-chickpea-stew (may not work)