It's back to school time and the beginning sweater weather, pumpkin spice, all things apple and soups and stews. This one is super delicious, easy to make and healthy!
14.5 ounce can whole peeled tomatoes
1 medium red onion
2 teaspoons ras el hanout
15 ounce can chickpeas
3 ounces baby spinach
1/4 cup feta cheese
1 clove garlic, minced
olive oil, salt, pepper
Using kitchen shears, coarsely chop tomatoes directly in can.
Halve and thinly slice onion. Finely chop 2 tablespoons of the sliced onions; set aside for serving.
Heat 2 tablespoons oil in a medium Dutch oven over medium-high heat. Add sliced onions and cook, stirring occasionally, until softened and deeply browned in spots. Add 2 teaspoons ras al hanout and chopped garlic; cook, stirring occasionally, until fragrant, about 1 minute.
To same pot, add tomatoes, chickpeas and their liquid, 1⁄2 cup water, and 1 teaspoon each of sugar and salt. Bring to a boil over high heat, then reduce heat to a simmer; cook, partially covered, stirring occasionally, until flavors meld together, 20–25 minutes.
Remove stew from heat and stir in spinach until wilted. Season to taste with salt and pepper.
Serve Mediterranean chickpea stew with crumbled feta and chopped onions sprinkled over top. Drizzle with oil and finish with a few grinds of pepper . Enjoy!