Moroccan Garbanzo Bean Stew

2 Tbsp olive oil
1 yellow onion, sliced
5 cloves of garlic, minced
1 tsp. cardamom, ground
1/2 tsp cinnamon, ground
1 tsp cumin, ground
1/2 tsp paprika, ground
1 tsp chili pepper, ground
1 can (28 oz) diced tomatoes and their juice
2 cans (15 oz each) garbanzo beans (a.k.a. chick peas)
3 cups vegetable stock (or chicken stock or water)
1 lb zucchini, cut into 1-2 " chunks
1/2 large eggplant cut into chunks
4 oz dried apricots, diced
1/4 cup green olives, pitted and chopped
4 cups (packed) fresh spinach
salt and pepper to taste

1. Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

2. Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the eggplant the chopped dried apricots and the green olives. Cook until the squash and eggplant are tender.

3. Before serving, fold in the fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.

Notes:
*I used ground chipotle chili
*I would have used fresh tomatoes if they were in season
*You can use dried garbanzos, just soak and cook them first.
* If too much of the liquid evaporates near the end of the cooking process, just add a little more stock or water and bring back to a simmer.

Makes approx. 10-12 1 cup servings
From http://www.formerchef.com

Number of Servings: 10

Recipe submitted by SparkPeople user WIRED2THEWORLD.