Tomato and Chickpea Stew
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
60 Minutes
This recipe can be multiplied and makes good leftovers.
Ingredients
| 1 slice raw Bacon (diced) |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (minced) |
| 2 15 ounce can No salt added canned diced tomatoes |
| 2 15 ounce can Canned no salt added chickpeas (garbanzo beans) |
| 1 Tbsp. Dried or rubbed sage |
| 2 leaf Bay leaves |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place a large sauce pan over medium-high heat. Add the bacon and cook, stirring frequently, for about two minutes.
Add the onion and garlic. Cook, stirring frequently, for about 5 minutes.
Add the tomatoes, chick peas, sage, bay leaves, salt and pepper.
Reduce the heat to medium-low and simmer, stirring occasionally, for about an hour.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Take your time and simmer this soup slowly so that it infuses with the bacon and sage. The chick peas should be slightly soft and will add creaminess to the soup. With a nice slice of sourdough or gluten-free bread, this is a perfect meal.