Calories
363kcal
Sugar
18g
Fat
10g
Carbs
58g
Protein
19g
Ingredients
- 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,
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.
