2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp dried thyme
1 15 oz can chickpeas, drained and rinsed
1 14.5 oz can diced tomatoes, with liquid
1/2 c low-sodium chicken broth
1 medium zucchini, diced
2-3 c baby spinach leaves
handful of kalamata olives,
quartered
salt and pepper taste
handful of crumbled feta cheese
Heat oil in a sauté pan over medium heat. Add onions and garlic, and cook until softened, 4-5 minutes. Add cumin, oregano, and thyme, stirring for 30 seconds. Add chickpeas, tomatoes and juices, and broth; bring to a simmer and cook 15 minutes. Stir in zucchini and simmer 5 minutes more. Add spinach and olives, stir, then cover for 1 minute to wilt. Season to taste with salt and pepper. Serve stew topped with crumbed feta, and if desired, sprinkled with Zahtar or sumac spices. Serves 4-6
