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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,...Read More
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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