2 C. diced Onion

1 1/2 C. diced Green Bell Pepper

2 C. sliced Mushrooms

2 C. sliced Artichoke Hearts

1 tsp. Cumin

1 pinch Cinnamon

2 tsp. Minced Garlic

1 1/2 qt. Vegetable Stock

3 C. Roma Tomatoes, chopped

Salt and Pepper to taste

2 C. cooked (or rinsed canned) Garbanzo Beans

1 tsp. Lemon Juice

1/3 C. Kalamata Olives, pitted and sliced

1 tsp. minced fresh Oregano

2 tsp. minced Mint

2 tsp. minced Dill

1/2 C. crumbled Feta Cheese

 

In a sauté pan, heat olive oil over high heat and add onion, pepper, mushrooms, artichokes, cumin and cinnamon. Cook until golden brown, approximately five minutes, stirring occasionally. Add garlic and stir. Cook for 30 seconds just until the aromas are released. Add stock and simmer for 15 minutes. Add tomatoes and garbanzo beans and simmer an additional five minutes. Remove from heat. Add lemon juice, olives and herbs and serve in bowls garnished with crumbled feta.