Escarole and Chickpea Stew |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This vegetarian entree is a high-fiber, vitamin-rich meal in a bowl. Ingredients:
3 garlic cloves, pushed through a press |
2 tablespoons olive oil |
1 medium tomato, diced |
1/2 teaspoon crushed red pepper flakes |
2 cups chicken or 2 cups vegetable broth |
1 head escarole, trimmed and coarsely chopped (about 8 cups) |
1 cup canned chick-peas, rinsed and drained |
1/2 cup fontina or 1/2 cup provolone cheese, diced |
Directions:
1. Add garlic to oil in large saucepan. Heat over medium heat just until garlic sizzles and begins to color, about 4 minutes. Add tomato and pepper. Cook 4 minutes until oil is orange colored and tomato has begun to soften.
2. Add broth, escarole and chickpeas. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in cheese, allow to melt and serve immediately.
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