Lemon Chickpea & Tomato Stew

Name: Lemon Chickpea & Tomato Stew
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
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,

“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, 10g of fat, and a total of 363 calories. This recipe from Foodista requires jalapeno chili, garlic cloves, olive oil, and garlic. 3 people have tried and liked this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 86%. If you like this recipe, you might also like recipes such as Spinach, Tomato & Chickpea Stew, Moroccan roasted tomato and chickpea stew, and Lemony Chickpean And Oven-dried Tomato Stew.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Bay leaves- broken4
Chickpeasdrained and rinsed30 oz
Chicken broth5 cups
Pepper1 tsp
Garlicchopped1 clove
Garlic cloves3
Jalapeno chilistemmed& minced1
Lemon zest4 tbsp
Olive oil1 tbsp
Oreganocrumbled1.5 tsp
Salt& pepper4 servings
Shallotchopped1
Spinach loosely2 cups
Oven tomatoes1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	865 kcal
Protein	45.9 g
Fat	16.9 g
of which saturates	1.8 g
Carbohydrate	138.2 g
of which sugars	24.7 g
Fibre	26.3 g
Salt	2.9 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
In a large saucepan, heat the olive oil.
2
Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.
3
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.

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