Chickpea Vegetable Stew - Edible Nashville
ediblenashville.ediblecommunities.com
This recipe, adapted from Melissa Clark of The New York Times, is comfort and nutrition at its best. The chickpeas (garbanzos) cook with a parmesan cheese rind,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblenashville.ediblecommunities.com.
Ingredients
- 1 onion, chopped
- 1 pound chickpeas, soaked
- 3 garlic cloves, chopped
- Parmesan or Romano Cheese rinds
- 1/3 cup extra virgin olive oil
- 6 cups water (or chicken or vegetable broth)
- 1 tablespoon salt
- 1 (14-ounce) can or 2 cups diced tomatoes
- 3 carrots, sliced into rounds
- Pesto
- farmer or feta cheese
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