¼ cup olive oil
1 onion, finely chopped
2 small carrots, diced
2 small potatoes, diced
3 garlic cloves, grated
15 oz canned tomatoes, pureed
15 oz canned chickpeas (garbanzo beans), drained and rinsed
Salt & freshly ground black pepper
½ teaspoon ground sumac
Pinch of crushed red pepper flakes
Optional: 6 oz feta cheese, diced
Garnish: finely chopped scallions, parsley, and/or mint
Optional: diced red peppers (from the jar), 1-pound chopped baby spinach, serrano chilies
Combine the olive oil, diced onion, carrot, and potatoes in a large skillet over medium heat. Season with salt and pepper. Cook for 10 minutes or until vegetables are tender.
Add garlic and cook for 30 seconds until warmed through taking care not to burn it.
Add tomatoes, chickpeas, salt, crushed red pepper, and sumac. Cook over medium-high heat for 10-15 minutes until sauce thickens and vegetables are fully cooked.
Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!
Note: If adding spinach or any other veggies, add them along with the chickpeas.
PRINT THIS RECIPE HERE
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!