Meatless Monday- Mediterranean ChickPea Stew

Adapted from Nadia G’s Recipe

Chef’s Notes: Nadia G. strikes again! On her show, B*tchin’ K*tchen (sorry to the entire older crowd), she really does have some of the best recipes I’ve seen on TV. I like how she’s unapologetic about great food taking time and special prep. As a matter of fact, we’re also making another one of her recipes this week, so stay tuned!

Plan of Attack:

1. Soak ChickPeas overnight

2. Simmer ChickPeas for 1 Hour

3. Roast garlic bulb for 40 minutes

4. Bring together ingredients in one pot

Ingredients for 2:

2/3 C ChickPeas, soaked overnight

1 bulb of garlic

1 Tbsp olive oil

Salt and pepper to taste

1 red bell pepper, julienned

1 jalapeno, seeded and minced

2 green onions, thinly sliced

1 tsp paprika

1 tsp cumin

1 can (28 oz) whole, peeled tomatoes

¼ tsp brown sugar

Zest of ½ lemon

5 fresh mint leaves, stacked, rolled up and sliced into ribbons (AKA chiffonade)

Handful fresh parsley, trimmed and minced

Instructions:

1. Soak your chickpeas in water placed in the fridge overnight.
2. Preheat oven to 400 degrees
3. Heat a large pot filled with 3 C water and drained chickpeas. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
4. Cut the top ¼ off the garlic bulb, place in foil, sprinkle top of garlic with olive oil and a little black pepper. Seal the foil and roast for 40 minutes in the oven.
5. Once the chickpeas are done, drain and set aside.
6. Reheat the pot along with the olive oil to medium heat. Add the bell pepper, jalapeno and green onions. Add salt, paprika and cumin; sauté for 8 minutes.
7. Add in the tomatoes and crushed them into smaller pieces using your spatula/wooden spoon.
8. Stir in brown sugar, salt and pepper. Simmer for 20 minutes.
9. Remove the garlic from its skin and crush them with a fork. Finally add the garlic, chickpeas, lemon zest, mint and parsley. Allow to heat through.
10. Enjoy!