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

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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.

Course: Entrees, Soup

Keyword: Chickpea Stew, Meatless Stew

Servings: people

Calories: 147kcal

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 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.

Video

Notes

Recipe and photo Lorelle Del Matto

Nutrition