Tomato and Chickpea Stew



Serving size

about 1 1/2 cups
60 Minutes

This recipe can be multiplied and makes good leftovers.

Tomato and Chickpea Stew


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


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.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"I live on good soup, not on fine words."

Moliere, Playwright