Lemon Chickpea & Tomato Stew
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Lemon Chickpea & Tomato Stew might be a recipe you should try. For $4.54 per serving, you get a main course that serves 4. One portion of this dish contains approximately 19g of protein, 10g of fat, and a total of 363 calories. This recipe from Foodista requires jalapeno chili, garlic cloves, olive oil, and garlic. 3 people have tried and liked this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 86%. If you like this recipe, you might also like recipes such as Spinach, Tomato & Chickpea Stew, Moroccan roasted tomato and chickpea stew, and Lemony Chickpean And Oven-dried Tomato Stew.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 bay leaves- broken
- 30 ounces chickpeas
- 5 cups chicken broth
- 1 teaspoon pepper
- 1 Clove garlic
- 3 garlic cloves
- 1 jalapeno chili
- 4 tablespoons lemon zest
- 1 tablespoon olive oil
- 1.5 teaspoons oregano
- 4 servings salt& pepper
- 1 shallot
- 2 cups spinach loosely
- 1.5 cups oven tomatoes
Instructions
- 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.