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How To Make Lemon Chickpea & Tomato Stew | Recipe

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In this post, you will learn how to make Lemon Chickpea & Tomato Stew and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Lemon Chickpea & Tomato Stew.

The Ingredients:-

  • 4 bay leaves- broken
  • 2 15 ounces cans chickpeas, drained and rinsed
  • 5 cups chicken broth
  • 1 teaspoon crushed red pepper
  • 1 Clove garlic, chopped
  • 3 Minced garlic cloves
  • 1 Fresno or Jalapeno chili seeded, stemmed& minced
  • 4 tablespoons fresh lemon juice& 1 tsp lemon zest
  • 1 tablespoon Olive oil
  • 1 1/2 teaspoons dried oregano, crumbled
  • Salt& Pepper
  • 1 Shallot, chopped
  • 2 cups fresh chard or spinach loosely chopped
  • 1 1/2 cups Oven Dried tomatoes coarsely chopped,

The Instructions:-

  1. In a large saucepan, heat the olive oil.
  2. Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.
  3. Add the chickpeas, chile, oregano, bay leaf and crushed red pepper and season with salt & pepper.Cook, stirring frequently, until the herbs are fragrant and the chickpeas are hot and starting to brown- (careful they sometimes jump out of the pan), about 5-7 minutes.
  4. Add the broth, lemon zest, lemon juice and bring to a boil.Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes.Stir in the Oven-Dried Tomatoes, garlic and chard and simmer for 5 minutes.Discard the bay leaf.Season the stew with salt & pepper and serve with warm crusty bread to soak up the juices.


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