Lemon Chickpea & Tomato Stew

Photo: Chris Paulk

Ingredients

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

1 teaspoon crushed red pepper

Salt& Pepper

5 cups chicken broth

4 tablespoons fresh lemon juice& 1 tsp lemon zest

1 1/2 cups Oven Dried tomatoes coarsely chopped,

4 garlic cloves- minced

2 cups fresh chard or spinach loosely chopped

Preparation

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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About

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.