Greek Stew with Chick Peas


1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium green pepper, diced
1 (28 ounce) can low sodium diced tomatoes
1 (15 ounce) can chick peas (also called garbanzos)
2 cups low sodium vegetable stock
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 medium zucchini, diced
1/2 cup chopped, pitted kalamata olives
3 tablespoons fresh parsley, chopped
1 (6 ounce) package fresh baby spinach
1/4 teaspoon fresh-ground pepper


Saute onion in hot oil in large saucepan for 5 min, adding green pepper and garlic for last minute of cook time. Stir in the diced tomatoes, chick peas, stock, tomato paste, oregano, and rosemary. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Add the zucchini, olives, half the parsley and the spinach, simmer for 5 minutes more. Serve with Greek rice. Garnish with remaining half of parsley and the pepper.

Greek Rice

Prepare 1 cup brown basmati rice with 2 cups water, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp dried mint leaves and 1 tsp dried dill. Bring to a boil and then simmer over low heat for 45 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork and serve.