4/28/13 - Sunday at 12:30p - 1:00p

    Chef Brian Zywicki
Mediterranean Chick Pea Stew

This filling dish is high in nutrients and antioxidants and is great to use for a meatless Monday dinner. It is loaded with fresh vegetables, healthy spices, and flavor. I recommend making this recipe when you can obtain the vegetables fresh from the local farmer's market as they will have the most nutritional value and flavor. This dish is a guaranteed hit for the whole family.


1 Head of Garlic - roasted
1 tbsp. Olive Oil
1 large Red pepper - seeded and julienned
1 large Yellow pepper - seeded and julienned
1 Medium Hot pepper (Jalapeno, Anaheim, etc.)- diced
1 Medium Sweet Onion - halved and sliced
2 tsp. Paprika
1 tsp. Cumin
1 tsp. Turmeric
1 tbsp. Brown Sugar
1 - 28oz. can Crushed Tomatoes
1 - 15oz. can Chick peas - rinsed and drained
Zest of 1 lemon
Handful of parsley - roughly chopped

  1. Slice the top of the head of garlic, drizzle with some olive oil, sprinkle with a pinch of salt & pepper, wrap in foil and roast in a 350° oven for about 45 min.
  2. While the garlic is roasting: In a medium Dutch oven or heavy bottomed pot, sauté the peppers and onion in the olive oil over medium heat until softened, about 5-8 min.
  3. Add the paprika, cumin, turmeric, and brown sugar and continue to sauté while stirring another 1 -2 min.
  4. Add the crushed tomatoes and chickpeas and stir to incorporate. Stir in the lemon zest and cook covered over low heat for about 10 min.
  5. Remove the garlic from the oven, allow to cool slightly, and squeeze the roasted cloves from the head. Add the garlic to the stew and stir to combine.
  6. Add the parsley and season with salt and pepper to taste.
  7. Serve with toasted pita wedges and enjoy.

*Note: If you like spicy foods, leave the seeds I the hot pepper, if not, remove them. If you do not like spicy foods at all, omit the pepper entirely.