August 11, 2016 – Chickpea stew

Chickpea Stew

Chickpea Stew

Note: For vegan rendition omit parmesan cheese and use vegetable stock.

I am home from vacation! We had a cool and relaxing time traveling up the coast to Vancouver. There were lots of great things to see and to eat! We cooked for ourselves about half the time and ate out the other half. I will be posting some of the hits and misses over the next several days.

My first dinner at home was the warm and welcoming chickpea stew. Good for vegans, vegetarians and even omnivores if you want to add, say, sausage. It is so easy and quick to make plus so tasty. Here are the guidelines.

Chop up and sweat one onion, two carrots, and two celery stalks with a couple of pinches of salt. Add garlic, a pinch of red pepper flakes, and herbs. (I used thyme and oregano.) Then add a quart of stock, chicken or vegetable. For extra flavor toss in a parmesan rind. Bring to a boil. Add a drained and rinsed can of chickpeas and some sliced cherry tomatoes. Simmer briefly. Bring back to a boil and add a cup of ditalini. When the ditalini is almost done add some torn up greens. Correct seasoning. Serve with some good olive oil, green onions, and grated Parmesan cheese.

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