2 onions, chopped (I didn't use them) 3 cloves garlic, minced ¼ cup vegetable broth 2 15 ounce cans garbanzo beans, drained and rinsed 1 28 ounce can crushed tomatoes with basil 1 large fresh tomato, chopped 1 teaspoon oregano 1 teaspoon crushed red pepper flakes 2 tablespoon lemon juice 4 cups packed chopped fresh spinach freshly ground black pepper
Place the onion and garlic in a large pot with the vegetable broth. Cook, stirring occasionally until onion is tender, about 4 minutes. Add beans, tomatoes, oregano and red pepper flakes. Mix well, bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally. Add the lemon juice, spinach and several twists of freshly ground pepper. Cook for an additional 5 minutes, until spinach is tender. Serve over hot brown rice or whole wheat couscous.