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Chickpea Vegetable Stew

Jill Melton

This recipe, adapted from Melissa Clark of The New York Times, is comfort and nutrition at its best. The chickpeas (garbanzos) cook with a parmesan cheese rind, onion, garlic and olive oil making a luxurious flavorful broth–just using water. The carrots and tomato up the nutrition providing lots of lycopene and beta carotene. And of course the garbanzos provide fiber and protein. Also, everything is from your pantry. Perfect

    Ingredients

    • 1 onion, chopped
    • 1 pound chickpeas, soaked
    • 3 garlic cloves, chopped
    • Parmesan or Romano Cheese rinds
    • 1/3 cup extra virgin olive oil
    • 6 cups water (or chicken or vegetable broth)
    • 1 tablespoon salt
    • 1 (14-ounce) can or 2 cups diced tomatoes
    • 3 carrots, sliced into rounds
    • Pesto
    • farmer or feta cheese

    Preparation

    1
    1. Place onion, chickpeas, garlic, olive oil, salt and cheese rind in a large saucepan. Add 6 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
    2. Add the tomatoes and carrots, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
    3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture or pesto and a soft farmer cheese.
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