This recipe comes to us from Kristina of Former Chef
2 tablespoons olive oil
1 yellow onion, sliced
5 cloves of garlic, minced
1 teaspoon cardamom, ground
½ teaspoon cinnamon, ground
1 teaspoon cumin, ground
½ teaspoon paprika, ground
1 teaspoon chili pepper, ground
1 can (28 oz.) diced tomatoes and 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 inch chunks
4 oz. dried apricots, diced
¼ cup green olives, pitted and
2 cups (packed) fresh spinach
Salt and pepper to taste
 Heat a large pot (6 or 8 quarts) 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.
 Add the can of diced tomatoes, the garbanzo beans, the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, chopped dried apricots and green olives. Cook until the squash is tender.
 Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with couscous.
Makes 10 1-cup servings.