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Spicy Chickpea Stew Recipe

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This recipe for Spicy Chickpea Stew, by , is from The Pugh Family Cookbook Project, 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!

Contributor:  
Contributor:  
Kaitlyn Altieri

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 large green zucchini, diced (about 2 cups)
1 (28=ounce) can whole peeled tomatoes, undrained
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons kosher salt
1/2 - 1 teaspoon crushed red pepper
2 tablespoons chopped fresh parsley
Steamed rice, to serve

Directions:
Directions:
Heat oil in a large skillet over medium-high. Add the garlic and zucchini and cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the tomatoes, crushing them slightly with the back of a spoon. Stir in the chickpeas, salt, and pepper flakes. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until slightly thickened and stew-like texture, 25 to 30 minutes. Remove from heat; garnish with parsley, Serve with rice.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes; total 1 hour 15 minutes

 

 

 

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