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Tuscan Chickpea Stew Recipe

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This recipe for Tuscan Chickpea Stew is from Grandma's Cookbook, 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 tablespoons olive oil
2 medium carrots peeled and chopped
1 medium yellow onion chopped
3 cloves garlic minced
1 teaspoon kosher salt
12-15 cranks fresh-ground black pepper
1/4 teaspoon red pepper flakes
2 cups low sodium chicken or vegetable broth
2 15 ounce cans chickpeas, drained and rinsed
1 14.5 ounce can diced tomatoes, with juices
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2-3 large handfuls baby spinach or kale roughly chopped
2 teaspoons fresh lemon juice
Directions:
Directions:
1. Warm oil in a Dutch oven or deep skillet over medium-high heat. Add carrots and onion. Cook 4-5 minutes, until they just begin to soften. Add garlic, salt, black pepper, and red pepper. Cook another 30-60 seconds, just until fragrant.

2. Stir in the broth, chickpeas, tomatoes, thyme, oregano, and rosemary. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.

3. Stir in the kale or spinach. Cook 2-3 minutes more, just until the greens are tender and wilted. Stir in the lemon juice. Taste and season with more salt and pepper as needed. Serve with a bit of fresh-grated Parmesan and/or crusty bread if desired. Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Add sugar to taste

 

 

 

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