INGREDIENTS
- 1 tablespoon olive oil
- 2 red onions diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon ground cloves
- 1 15 ounce can chopped tomatoes
- 1 cup vegetable stock aim for a low sodium stock
- 1 tablespoon balsamic vinegar
- 2 15 ounce cans chickpeas, drained
- 3 cups spinach packed
- 6 ounces crumbled feta
- 1/2 teaspoon salt or to taste
- red chili flakes optional
- fresh parsley optional
INSTRUCTIONS
- Heat olive oil over a medium heat in a large skillet or sauce pot. Add the onions and sauté for 5 minutes to soften. Add the garlic, oregano, cayenne and cloves and cook another minute.
- Stir in the tomatoes, stock and vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce - stir every so often.
- Stir in the chickpeas, spinach and feta. Cover and cook another 2-3 minutes. Season with salt as needed and garnish with red chili flakes and parsley and serve.
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