While in Estes Park, we went to the Rock Inn twice. One night we had dinner there while a man and a woman played the fiddle in blue grass style. The woman stood on a mat and stomped her feet to the music. I ordered chickpea stew. It was delicious!!!! I was determined to make it when I got home. I found a recipe and tried it. My chickpea stew was even more delicious! Here it is if you want to try it.
Ingredients: 1/4 cup olive oil, one cup onion cut into 1-inch squares with layers separated, 1 TB minced garlic, 1 TB dried oregano, 4 cups chickpeas-drained and rinsed, 16 ounces 
canned crushed Italian plum tomatoes with juice, 1-10 ounce bag fresh spinach-washed and with stems removed, 2 tsp. salt, 1/2 tsp pepper, 1 cup chopped fresh Italian parsley
canned crushed Italian plum tomatoes with juice, 1-10 ounce bag fresh spinach-washed and with stems removed, 2 tsp. salt, 1/2 tsp pepper, 1 cup chopped fresh Italian parsleyDirections: Heat oil in a sauce pan. Add onions and garlic. Saute over medium high heat until onion turns translucent. Add oregano, chickpeas and tomatoes and cook for 3 minutes. Stir in the spinach and saute until the spinach just starts to wilt. Remove from heat, add salt, pepper and parsley and stir until well blended.
Rocky Mountain delicious!!! Don't scrimp and use dried parsley. I think the fresh parsley is a key ingredient.
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