Greek Garbanzo Stew
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 medium onion, diced
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 793.78 g canned diced tomatoes
- 425.24 g canned garbanzo beans, rinsed and drained
- 411.06 g vegetable broth
- 29.58 ml tomato paste
- 2.46 ml dried rosemary
- 9.85 ml dried oregano
- 4.92 ml all purpose Greek seasoning
- 1.23 ml salt
- 1.23 ml pepper
- 170.09 g fresh Baby Spinach
- 29.58 ml chopped fresh parsley
- crumbled feta cheese (optional)
directions
- Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. 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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Reviews
-
This did double duty at my house. DH took his first before I added the spinach and we were both very happy. The simple ingredients produced a hearty and great tasting soup (for us). It's so easy and quick that it would be a wonder in the winter when you want something hot and satisfying that won't take all day. Thanks for posting this healthy and yummy recipe. I have posted pix of it with and without the spinach and parsley.
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.