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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Chickpea Stew Recipe

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This recipe for Mediterranean Chickpea Stew is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 Tbsp. olive oil
1 large onion cut in semi-circles (about 2 cups)
2 Tbsp. water
5 large garlic clove, minced
1 can (28 oz.) whole tomatoes, pureed with juices
2 cans (15 oz. each) chickpeas (garbanzo beans), drained and rinsed
2 cups (1 1/2 oz.) baby spinach leaves
1/2 tsp. salt
4 tsp. lemon juice, or to taste
*Depending on preference, an additional 28 oz. can of herbed tomatoes can be added with the pureed whole tomatoes.
Directions:
Directions:
In a saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering, about 2 minutes. Add onion and stir to coat. Add water and cook, stirring occasionally until water boils off and onions are a deep golden brown, about 15 minutes. Stir in garlic and cook until fragrant, about 30-60 seconds. Add tomatoes and chickpeas. Bring to a boil, reduce heat, and simmer 15 minutes or until flavors blend and chickpeas are tender. Stir in spinach handfuls until wilted. Remove from heat and add salt and lemon juice (and remaining 1-3 Tbsp. olive oil, if desired). Stir to combine and serve. This soup is better if kept overnight and reheated.

Serve with grated Parmesan cheese on top, if desired.

Per serving: 203 calories, 6 grams fat, 7 grams fiber, 586 mg. sodium

 

 

 

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