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Lemony Chickpea and Oven-Dried Tomato Stew

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  • Servings: 4

Oven-dried tomatoes give this simple stew an astounding depth of flavor. Serve it with greens; roasted meat or poultry like lamb, beef or chicken; or with pan-seared snapper, halibut or shrimp.

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KEY: Summer, Test Kitchen, Side Dishes, Healthy, Make Ahead, Dinner, Lunch

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  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • One 19-ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • 3 cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 cup Oven-Dried Tomatoes, coarsely chopped, plus 4 garlic cloves from the jar
  • Crusty bread, for serving


How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 5 minutes. 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. 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.

Make Ahead

The stew can be refrigerated for up to 3 days.

Contributed By Photo © Petrina Tinslay Published August 2010

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