Gluten free

Dairy free

Vegetarian

Lemon chickpea & tomato stew

Name: Lemon chickpea & tomato stew
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bay leaves; 30 ounces canned garbanzo beans; 5 cups chicken broth; 1 tsp red pepper flakes; 1 Clove garlic; 3 whole garlic clove; 1 jalapeno; 4 Tbsps lemon juice; 1 Tbsp olive oil; 1.5 tsps oregano; 4 servings salt and pepper; 1 shallot; 2 cups spinach; 1.5 cups dried tomatoes

A hearty and flavorful Lemon Chickpea & Tomato Stew, suitable for gluten-free, dairy-free, and lacto-ovo vegetarian diets. Perfect for the autumn season, this stew is packed with protein and vitamins. Similar recipes include Spinach, Tomato & Chickpea Stew, Moroccan Roasted Tomato and Chickpea Stew, and Lemony Chickpea and Oven-Dried Tomato Stew.

Ingredients

bay leaves

canned garbanzo beans

30 ounces

chicken broth

5 cups

red pepper flakes

1 tsp

garlic

1 Clove

whole garlic clove

jalapeno

lemon juice

4 Tbsps

olive oil

1 Tbsp

oregano

1.5 tsps

salt and pepper

4 servings

shallot

spinach

2 cups

dried tomatoes

1.5 cups

Method

In a large saucepan, heat the olive oil.
Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.
Add the chickpeas, chile, oregano, bay leaf and crushed red pepper and season with salt & pepper.Cook, stirring frequently, until the herbs are fragrant and the chickpeas are hot and starting to brown- (careful they sometimes jump out of the pan), about 5-7 minutes.
Add the broth, lemon zest, lemon juice and bring to a boil.Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes.Stir in the Oven-Dried Tomatoes, garlic and chard and simmer for 5 minutes.Discard the bay leaf.Season the stew with salt & pepper and serve with warm crusty bread to soak up the juices.

Nutrition:

362 kcal

Carbs

57 g

Fat

9 g

Protein

19 g

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