Lemony Chickpea and Oven-Dried Tomato Stew

Name: Lemony Chickpea and Oven-Dried Tomato Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 539 grams chickpeas, drained and rinsed; 0 teaspoons crushed red pepper; 4 servings Crusty bread, for serving; 237 milliliters Oven-Dried Tomatoes, coarsely chopped, plus 4 garlic cloves from the jar; 4 servings Kosher salt; 2 Tbsps fresh lemon juice; 710 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 teaspoons dried oregano, crumbled; 1 large shallot, finely chopped

Lemony Chickpean and Oven-Dried Tomato Stew might be just the main course you are searching for. Watching your figure? This dairy free and vegetarian recipe has 290 calories, 14g of protein, and 12g of fat per serving. This recipe serves 4. It is perfect for Autumn. If you have bay leaf, kosher salt, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a large saucepan, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and cook over moderate heat, stirring, until softened, about 5 minutes.

Ingredients you will need

Shallot

Add the chickpeas, oregano, bay leaf and crushed red pepper and season with salt. Cook, stirring frequently, until the herbs are fragrant, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Chickpeas

Bay Leaves

Oregano

Herbs

Salt

Add the broth and 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 and the garlic and simmer for 5 minutes. Discard the bay leaf. Season the stew with salt and serve with crusty bread.

Ingredients you will need

Sun Dried Tomatoes