Mediterranean Chickpea & Veggie Stew

• While the veggies are roasting, finely chop garlic. Thinly slice brown onion. Drain and rinse chickpeas.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add onion and cook, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

• To the pan, add chickpeas, diced tomatoes with garlic & onion, water, honey and vegetable stock pot. Bring to a boil, then simmer for 3-4 minutes, or until slightly thickened.

• While the soup is simmering, roughly chop kalamata olives. • To the soup, add roasted veggies and baby spinach leaves. Gently stir to combine until wilted, 1 minute. Season to taste.