Lemon Chickpea & Tomato Stew
If you have about 45 minutes to spend in the kitchen, Lemon Chickpea & Tomato Stew might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. For $4.54 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 363 calories, 19g of protein, and 10g of fat per serving. If you have jalapeno chili, shallot, chicken broth, and a few other ingredients on hand, you can make it. 3 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Foodista. Overall, this recipe earns a spectacular spoonacular score of 91%. Try Lemony Chickpean and Oven-Dried Tomato Stew, Lemony Chickpean And Oven-dried Tomato Stew, and Crockpot Gingered Chickpean and Spicy Tomato Stew for similar recipes.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 bay leaves- broken
2 15 ounces cans chickpeas, drained and rinsed
5 cups chicken broth
1 teaspoon crushed red pepper
1 Clove garlic, chopped
3 Minced garlic cloves
1 Fresno or Jalapeno chili seeded, stemmed& minced
4 tablespoons fresh lemon juice& 1 tsp lemon zest
1 tablespoon Olive oil
1 1/2 teaspoons dried oregano, crumbled
Salt& Pepper
1 Shallot, chopped
2 cups fresh chard or spinach loosely chopped
1 1/2 cups Oven Dried tomatoes coarsely chopped,
Equipment:
sauce pan
frying pan
oven
Cooking instruction summary:
- 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.
Step by step:
1. In a large saucepan, heat the olive oil.
2. Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.
3. 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.
4. 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 Information:
covered percent of daily need
