Greek Garbanzo Stew with Spinach

This recipe was adapted from the all-new Southern Living Cookbook. I made it simpler, with less ingredients, and it still tasted great!

Ingredients:

• 1 onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1- 28 ounce can diced tomatoes
• 1 - 16 ounce can garbanzo beans, rinsed and drained
• 1 - 14 ounce can vegetable broth
• 2 teaspoons Greek Seasoning (I used Penzeys)
• 1 bunch spinach, leaves removed and washed
• a bit of crumbled Feta, for garnish

Method:

Sautee onion in hot oil, in a large sauce-pan over medium-high heat 4 to 5 minutes or until tender. Add garlic, cook one minute. Stir in tomatoes and next 3 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in spinach, cook 5 minutes. Top with crumbled Feta. I served mine along with some cous cous and pita bread.

I am sending this to Mirch Masala's & The Well-Seasoned Cook's "My legume love affair"
&
Dil Se's Healing Foods Event - Spinach

"On the subject of spinach: Divide into little piles... Rearrange again into new piles... After five or six maneuvers, sit back and say you are full" - Delia Ephron, How To Eat Like A Child

"I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all." - Mitch Hedberg