Greek-style Chickpea & Tomato Stew

Method

1. 1

   Prep the vegetables

   Drain and rinse the chickpea, dice the zucchini and onion, mince the garlic, chop the parsley, and crumble the feta cheese.
2. 2

   Soften the onion

   Warm the olive oil in a large saucepan over medium heat. Add the onion and garlic with 1/2 tsp salt and a few grinds of black pepper; stir occasionally.

   5 min
3. 3

   Cook the zucchini

   Stir the zucchini into the saucepan over medium heat and cook, stirring occasionally, until the pieces soften slightly but still hold their shape.

   5 min
4. 4

   Simmer the stew

   Stir in the chickpea, canned diced tomato, vegetable broth, and oregano. Bring to a gentle simmer over medium-high heat, then lower the heat and cook uncovered, stirring occasionally.

   18 min

   Tip: Keep the simmer gentle so the chickpeas stay whole.

5. 5

   Taste and serve

   Taste the stew and adjust with salt and black pepper. Divide into bowls and top with feta cheese and parsley.