Moroccan Vegetable Stew

Name: Moroccan Vegetable Stew
Total time: 30 min
Ingredients: 1/4 cup extra virgin olive oil; 1 red onion (chopped); 1 medium eggplant (peeled and chopped into 1-inch cubes); 15 oz. chickpeas (garbanzo beans), (drained and rinsed); 2 cloves garlic (minced, about 1 tsp.); 1 tsp. ground cumin; 1/8 - 1/4 cup fresh mint (or use basil, coarsely chopped, to taste); 1/2 tsp. kosher salt, sea salt, or other coarse salt; 28 oz. crushed tomatoes; 6 oz. baby spinach (or use 10 oz. chopped frozen spinach, thawed); 1/2 cup feta cheese (for serving (optional))

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This is a rich and hearty stew that is surprisingly quick to prepare. If you suspect that your kids won’t eat this all mixed together, …

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