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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this zesty side over couscous for a hearty vegetarian entrée. Ingredients:
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) |
Directions:
1. 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.
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