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
Cider Braised Chicken with California Figs is the perfect main course for autumn. This slow cooker chicken recipe will warm you from the inside out.
Nutrition
Servings 8 people
Ingredients
- 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 Blue Ribbon 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
Instructions
- 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.
Notes
Recipe and photo Lorelle Del Matto
Recipe and photo by Lorelle Del Matto
