Mediterranean Chili

 prep time:  20 minutes

cook time:  7-8 hours (low) or 3.5 - 4 hours (high)

2 cans (28ozeach) chickpeas, drained and rinsed

1 can (28oz) diced tomatoes

1 can (14oz) vegetable broth

2 onions, chopped

10 kalamata olives, chopped

4 cloves garlic, chopped

2 tsp ground cumin

1/4 tsp ground red pepper

1/2 cup chopped fresh mint

1 tsp dried oregano

1/2 tsp grated lemon peel

1 cup crumbled feta cheese

1. Combine chickpeas, tomatoes, broth, onions, olives, garlic, cumin, and ground red pepper in slow cooker; stir to blend.  Cover; cook on Low 7-8 hours, or on High 3/5 - 4 hours.
2. Stir in chopped mint, oregano, and lemon peel; top each serving with feta.