Mediterranean Chickpea Stew
- 4 T olive oil, divided
- 1 large sweet onion, chopped
- 5 large cloves garlic, minced
- 2 (28 oz) cans diced tomatoes
- 4 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
- 4 cups (3 oz) baby spinach leaves
- 1 t salt
- 3 T lemon juice
- couscous
Heat 3 T olive oil over medium-high heat about 2 minutes; add onion, stirring occasionally for 2 minutes; add garlic for another minute. Add tomatoes and chickpeas. Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender. Stir in spinach in handfuls until wilted. Remove from heat. Add salt, lemon juice, and 1 T olive oil. Stir to combine and serve over couscous.
(Adapted from a health magazine which gave these tips: May serve with pita triangles or over rice. May substitute frozen spinach. This dish is even better when allowed to sit overnight.)
Note for Bev: Serve with sides to feed 12