Lemon Chickpea Tomato Stew

Lemon Chickpea & Tomato Stew

Lemon Chickpea & Tomato Stew

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
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,
Instructions

In a large saucepan, heat the olive oil.

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

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.

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.

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