Moroccan Garbanzo Bean Stew

By SpartyGreenMom

Ingredients

• Serves 10
• 2 Tbsp olive oil
• 1 yellow onion, sliced
• 5 cloves of garlic, minced
• 1 tsp. cardamom, ground
• 1/2 tsp cinnamon, ground
• 1 tsp cumin, ground
• 1/2 tsp paprika, ground
• 1 tsp chili pepper, ground
• 1 can (28 oz) diced tomatoes and their juice
• 2 cans (15 oz each) garbanzo beans (a.k.a. chick peas)
• 3 cups vegetable stock (or water)
• 1 lb zucchini, cut into 1-2″ chunks
• 4 oz dried apricots, diced
• 1/4 cup green olives, pitted and chopped
• 2 cups (packed) fresh spinach
• salt and pepper to taste

Preparation

Step 1

Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.

Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.