Lemon Chickpea & Tomato Stew

Name: Lemon Chickpea & Tomato Stew
Total time: 45 min
Yield: 4 servings
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,

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

363 kcal

Calories

19 g

Protein

10 g

Fat

58 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.30 · ~€1.85/serving

Kitchen Tools

🍲

Ninja Foodi Multi-Cooker

ab €200 · Amazon

→🔪

Kochmesser

ab €89 · Amazon

→

* Affiliate links

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.