Lemon Chickpea & Tomato Stew
By: Chris Paulk
Published: Wednesday, August 11, 2010 - 8:13am

Ingredients




3 1/2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 clove garlic finely chopped
2 15 ounces cans chickpeas, drained and rinsed
1 Fresno or Jalapeno chili seeded, stemmed& minced
1 1/2 teaspoons dried oregano, crumbled
4 bay leaves- broken
1 teaspoon crushed red pepper
Salt& Pepper
5 cups chicken broth
4 tablespoons fresh lemon juice& 1 tsp lemon zest
1 1/2 cups Oven Dried tomatoes coarsely chopped,
4 garlic cloves- minced
2 cups fresh chard or spinach loosely chopped

Preparation

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. 4 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. 5 Add the broth, lemon zest, lemon juice and bring to a boil. 6 Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes. 7 Stir in the Oven-Dried Tomatoes, garlic and chard and simmer for 5 minutes. 8 Discard the bay leaf. 9 Season the stew with salt & pepper and serve with warm crusty bread to soak up the juices.

About


This recipe originally appeared in Food & Wine Magazine. I modified it slightly to give it a little more kick and some added flavor. It’s soulful and bright and will warm you down to your toes. Substitute vegetable stock for a vegan meal.