Cal-Med Chickpea Stew with California Figs, Tomatoes, Rosemary and Feta

valleyfiggrowers@alkalyne.solutionsRecipes, Soups

The flavors in this Mediterranean-inspired stew harmonize like a well-tuned orchestra. Piquant flavors from the capers and feta are offset by the natural sweetness of California Figs. Serve it as a simple vegetarian meal or add your favorite lean protein.

Cal-Med Chickpea Stew with California Figs, Tomatoes, Rosemary and Feta

This meatless stew is full of fresh greens and creamy chickpeas. Comfort food can be nourishing— fill up on Cal-Med chickpea stew with figs and tomatoes.
Servings 8 people


  • 2 tbsp olive oil
  • 1 1/2 cups yellow onion or red onion, chopped
  • 4 cloves garlic finely chopped
  • 2 tbsp fresh rosemary finely chopped
  • 1 pinch red pepper flakes
  • 2 cans chickpeas drained, rinsed, and drained again
  • 1 can diced tomatoes with juice
  • 1 cup chicken broth reduced sodium, or vegetable broth
  • 1 bay leaf
  • 7 ounces Orchard Choice or Sun-Maid California Figs stemmed and chopped
  • 2 tbsp capers drained
  • 4 cups baby spinach
  • 4 cups kale
  • 4 cups arugula stems removed
  • salt and pepper as desired
  • 1 cup crumbled feta cheese
  • whole grain bread crusty, optional


  • Swirl oil into a large deep skillet with lid. Place over medium heat. Add onion; cook, stirring often, till onion is very soft. Add garlic, rosemary and red pepper; stir for a few seconds, till fragrant. Add chickpeas, tomatoes with liquid, broth and bay leaf. Cover, reduce heat simmer very gently for 15 minutes. Stir in Figs and capers; cover and simmer for 2 minutes. Add greens, remove from heat and stir until wilted. Add salt and pepper to taste, as needed.
  • To serve, spoon into wide shallow bowls. Top with feta. Serve with crusty bread, if desired.


Recipe and photo Lorelle Del Matto

Recipe and photo by Lorelle Del Matto

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