Moroccan Chickpea Stew

Ingredients

 
preferred oil (enough to coat bottom of pan)
1
onion (chopped)
1⁄2 teaspoon
salt
6 cloves
garlic (peeled and chopped)
2
summer squashes
2 tablespoons
Ras el Hanout (see link below for recipe)
1 can
diced tomatoes (14.5 oz can)
3 cans
chickpeas (drained, 14.5 oz cans)
4 cups
vegan broth
 
salt (to taste)
1 bunch
fresh spinach
Yields:
Servings

Instructions

Heat the oil in a large pot.  Add the chopped onion and salt.  Cook it down for 20 minutes, stirring occasionally.  Add garlic and Ras el hanout and cook, stirring often, for two more minutes.  Add the tomatoes, chickpeas, squash, and broth and simmer for 15 minutes. 

Before serving, stir in the spinach and just let it wilt.  Taste before adding salt.