Mediterranean Chicpea Stew w/ Spinach & Feta
1 tbs olive oil
2 red onions, diced
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp cayenne powder
1-15 ounce can chopped tomatoes
1 cup of vegetable stock
1 tbsp balsamic vinegar
1-15 ounce cans chickpeas, drained
3 cups spinach
4 ounces crumbled feta
1/2 tsp salt or to taste
red chili flakes-optional
fresh parsley, optional
Heat olive oil over a medium heat in a large skillet. Add the onions and saute for 5 minutes to soften. Add the garlic, oregano, cayenne and cook another minute.
Stir in the tomatoes, stock, vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce and 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.
Serve or separate into meal containers for the week. *If you do this for meal prep, I wouldn’t add the feta until the morning you will eat it.
CALORIES: 310 CARB: 33g PRO: 14.9g FAT: 14.4g
Recipe modified from https://www.asaucykitchen.com/mediterranean-chickpea-stew-with-spinach-feta/