Lemon Chickpea & Tomato Stew

Zesty, bright & comforting! This Lemon Chickpea & Tomato Stew is pure deliciousness. 😋 🍽️

1. What to Know First:

Lemon Chickpea & Tomato Stew is a vibrant and comforting dish that combines the bright zest of lemon with the earthy flavors of chickpeas and tomatoes. This stew is a delightful way to enjoy a hearty, plant-based meal.

2. Ingredients List:

• 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,

3. Let’s Get Cooking:

Begin by sautéing aromatic vegetables like onions and garlic, then add the tomatoes and chickpeas. Simmer until the flavors meld together, and finish with a generous squeeze of fresh lemon juice. Serve hot and enjoy!

Step 1: Heat the olive oil

Pour olive oil into a large saucepan. Place the saucepan over medium heat and allow the oil to warm up. This ensures even cooking and prevents sticking in the next steps.

Step 2: Sauté shallot and garlic

Add the finely chopped shallot and minced garlic to the heated oil in the saucepan. Cook over medium heat, stirring occasionally, until they soften and become fragrant. This process should take approximately 5 minutes, ensuring they don't brown too quickly.

Step 3: Add chickpeas and spices

Incorporate the chickpeas, chile, oregano, bay leaf, and crushed red pepper into the saucepan. Season generously with salt and pepper. Continue cooking and stirring frequently for about 5-7 minutes until the herbs release their aroma and the chickpeas are heated through and lightly browned. Be careful, as the chickpeas may pop.

Step 4: Simmer the stew

Pour broth, lemon zest, and lemon juice into the saucepan and bring the mixture to a boil. Reduce heat to moderately low and simmer the stew for approximately 20 minutes, or until the broth has reduced by half. Stir in the oven-dried tomatoes, garlic, and chard, and simmer for another 5 minutes. Remove the bay leaf before serving. Season with salt and pepper to taste, and serve hot with crusty bread for soaking up the flavorful juices.

4. Serving Suggestions

Serve the Lemon Chickpea & Tomato Stew hot, garnished with fresh parsley or cilantro. It pairs beautifully with crusty bread for dipping or a side of fluffy couscous.

5. Nutrition

Serving size: 4 servings, Calories: 363kcal, Protein: 19g, Fat: 10g, Carbohydrates: 58g, Fiber: 16g, Sugar: 18g, Cholesterol: 6mg, Sodium: 1941mg

6. One Last Bite:

This Lemon Chickpea & Tomato Stew is a simple yet satisfying dish, perfect for a cozy weeknight meal. Its bright flavors and hearty ingredients make it a delightful addition to any menu. Try it today!