Heart Healthy Mediterranean Chickpea & Vegetable Stew

qunol.com

Linda Burke

2 tbsp olive oil

1 medium yellow onion, chopped

4 garlic cloves, minced

2 medium carrots, diced

1 red bell pepper, deseeded and chopped

2 tsp dried oregano

1 tsp paprika

1 tsp sea salt

½ tsp ground cumin

½ tsp black pepper

1 14.5 oz can fire roasted diced tomatoes

½ cup vegetable stock

2 tsp balsamic vinegar

2 15 oz cans chickpeas, drained and rinsed

2 cups baby spinach

juice of ½ lemon

⅓ cup crumbled feta cheese

¼ cup fresh parsley, finely chopped

¼ cup pine nuts, toasted

2 ½ cups cooked brown rice

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