Lemon chickpea & tomato stew
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
4
canned garbanzo beans
850.49 g
chicken broth
1.18 l
red pepper flakes
1 tsp
garlic
1 Clove
whole garlic clove
3
jalapeno
1
lemon juice
4 Tbsps
olive oil
1 Tbsp
oregano
1.5 tsps
salt and pepper
4 servings
shallot
1
spinach
60 g
dried tomatoes
165 g
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:
Carbs
57 g
Fat
9 g
Protein
19 g
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