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
- 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.
- 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.
- Add the paprika, cumin, turmeric, and brown sugar and continue to sauté while stirring another 1 -2 min.
- 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.
- 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.
- Add the parsley and season with salt and pepper to taste.
- 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.