Recipe courtesy of Nadia G
Mediterranean Chick Pea Stew
Total:
1 hr 30 min
Prep:
15 min
Inactive:
40 min
Cook:
35 min
Yield:
4 Servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Prep:
15 min
Inactive:
40 min
Cook:
35 min
Yield:
4 Servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Prep:
15 min
Inactive:
40 min
Cook:
35 min
Yield:
4 Servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 whole head garlic, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • Pinch freshly ground black pepper and sea salt
  • 2 sweet red bell peppers, seeded and julienned
  • 1 red finger hot chile pepper, seeded and minced*
  • 3 scallions, thinly sliced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • Pinch sea salt
  • 2 (28-ounce or 796 ml) cans whole, peeled, organic tomatoes, hand crushed
  • Pinch brown sugar
  • 3 cups canned chick peas, rinsed and drained
  • Zest of 1 lemon
  • 10 large fresh mint leaves, stacked, rolled up and sliced into ribbons (chiffonade)
  • Handful fresh parsley, leaves picked and minced
  • Whole-wheat pitas, cut into wedges and toasted, for serving

Directions

Preheat the oven to 400 degrees F. 

Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes. 

In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.

Cook's Note

*Hot chile, omit if sensitive or prefer less heat.

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