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Lemony Chickpea and Oven-Dried Tomato Stew
© Petrina Tinslay

Lemony Chickpea and Oven-Dried Tomato Stew

  • ACTIVE: 15 MIN

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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  1. 2 tablespoons extra-virgin olive oil
  2. 1 large shallot, finely chopped
  3. One 19-ounce can chickpeas, drained and rinsed
  4. 1/2 teaspoon dried oregano, crumbled
  5. 1 bay leaf
  6. 1/4 teaspoon crushed red pepper
  7. Kosher salt
  8. 3 cups low-sodium chicken broth
  9. 2 tablespoons fresh lemon juice
  10. 1 cup Oven-Dried Tomatoes, coarsely chopped, plus 4 garlic cloves from the jar
  11. Crusty bread, for serving
  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.