Lemon Chickpea & Tomato Stew
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
5 cups chicken broth
1 1/2 cups Oven Dried tomatoes coarsely chopped,
4 garlic cloves- minced
In a large saucepan, heat the olive oil.
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.
Discard the bay leaf.
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.
Wednesday, August 11, 2010 - 8:13am