Greek Garbanzo Stew

• 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)

1. Saute 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.

onion, olive oil, garlic, tomatoes, garbanzo beans, vegetable broth, tomato paste, rosemary, oregano, seasoning, salt, pepper, baby spinach, parsley, feta cheese

Taken from www.myrecipes.com/recipe/greek-garbanzo-stew (may not work)