Lemon Chickpea & Tomato Stew

Lemon Chickpea & Tomato Stew

  Ready in : 45 mins

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.

Ingredients

bay leaves- broken

bay leaves- broken

4

chickpeas

chickpeas

30 ounces

chicken broth

chicken broth

5 cups

pepper

pepper

1 teaspoon

garlic

garlic

1 Clove

garlic cloves

garlic cloves

3

jalapeno chili

jalapeno chili

1

lemon zest

lemon zest

4 tablespoons

olive oil

olive oil

1 tablespoon

oregano

oregano

1.5 teaspoons

salt& pepper

salt& pepper

4 servings

shallot

shallot

1

spinach loosely

spinach loosely

2 cups

oven tomatoes

oven tomatoes

1.5 cups

Cooking in Steps

  1. 1
    In a large saucepan, heat the olive oil.

    olive oil

    olive oil

    sauce pan
    sauce pan
  2. 2
    Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.

    shallot

    shallot

    garlic

    garlic

  3. 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.

    red pepper flakes

    red pepper flakes

    salt and pepper

    salt and pepper

    chickpeas

    chickpeas

    bay leaves

    bay leaves

    oregano

    oregano

    chili pepper

    chili pepper

    herbs

    herbs

    frying pan
    frying pan
  4. 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.

    sun dried tomatoes

    sun dried tomatoes

    salt and pepper

    salt and pepper

    crusty bread

    crusty bread

    lemon juice

    lemon juice

    lemon zest

    lemon zest

    bay leaves

    bay leaves

    garlic

    garlic

    broth

    broth

    swiss chard

    swiss chard

    oven
    oven