Lemon Chickpea & Tomato Stew

Lemon Chickpea & Tomato Stew

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

You need the ingredients below to cook it

  • bay leaves- broken

    bay leaves- broken

    bay leaves- broken

    4 Items

  • chickpeas

    chickpeas

    chickpeas, drained and rinsed

    850.486 grams

  • chicken broth

    chicken broth

    chicken broth

    1.175 liters

  • pepper

    pepper

    crushed red pepper

    1 teaspoon

  • garlic

    garlic

    garlic, chopped

    1 Clove

  • garlic cloves

    garlic cloves

    Minced garlic cloves

    3 Items

  • jalapeno chili

    jalapeno chili

    Fresno or Jalapeno chili seeded, stemmed& minced

    1 item

  • lemon zest

    lemon zest

    fresh lemon juice& 1 tsp lemon zest

    4 Tbsps

  • olive oil

    olive oil

    Olive oil

    1 Tbsp

  • oregano

    oregano

    dried oregano, crumbled

    1.5 teaspoons

  • salt& pepper

    salt& pepper

    Salt& Pepper

    4 servings

  • shallot

    shallot

    Shallot, chopped

    1 item

  • spinach loosely

    spinach loosely

    fresh chard or spinach loosely chopped

    60 grams

  • oven tomatoes

    oven tomatoes

    Oven Dried tomatoes coarsely chopped

    165 grams

Instructions

Let's follow the instructions for cooking it

  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.