Chickpeas with Tomatoes, Spinach and Feta

Love this meal! Pairs well with couscous or even can be used in tacos! Want this to be the main meal, eat it with some crusty bread! Very versatile and easy to make!

Makes 3 – 4 servings (main dish), 6 – 8 servings (side dish)

Ingredients:

• 1 tbsp olive oil
• 1 medium red onion diced
• 5 cloves garlic minced
• ¾ red bell pepper diced
• 1 can peeled tomatoes
• 1 tbsp balsamic vinegar
• 1 can vegetable stock
• ½ tsp garlic powder
• 1 tsp sumac
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 cans chickpeas
• 3 cups spinach
• 2 tbsp chopped basil
• ¼ cup crumbled feta

Instructions:

1. Heat olive oil in a large skillet on medium heat. Add onions and cook for 4-5 mins until soft and golden brown.
2. Add garlic and cook for another minute.
3. Add red bell pepper and cook for another 2 minutes.
4. Add tomatoes, use spoon to break up the tomatoes. Cut with spoon until in little pieces.
5. Add balsamic vinegar, garlic powder, sumac, dried oregano, salt, pepper and vegetable broth. Cook until thick, about 15 minutes.
6. Add chickpeas and cook on low for another 20 minutes or until chickpeas are soft.
7. Add spinach and chopped basil and cook another 2-3 minutes until spinach is wilted.
8. Top with feta and fresh parsley and serve.
9. Awesome as a standalone dish with some crusty bread or pairs well with Couscous and Chicken. We put this in taco shells with some feta…to die for!!! Also did one with roasted chicken and chickpea…taco heaven!