Lemon Chickpea & Tomato Stew

Ingredients

• 4  bay leaves 
• 30 ounces garbanzo beans drained and rinsed canned
• 5 cups chicken broth 
• 1 teaspoon pepper red crushed
• 1 Clove garlic chopped
• 3  garlic clove minced
• 1  jalapeno minced seeded
• 4 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1.5 teaspoons oregano dried crumbled
• 4 servings salt and pepper 
• 1  shallots chopped
• 2 cups pkt spinach fresh chopped
• 1.5 cups sun-dried olives dried coarsely chopped

Equipment

• frying pan
• sauce pan
• oven

Directions

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.