Fresh Chickpea “Bourdetto” from Vedge by Rich Landau and Kate Jacoby
Bourdetto, a baked fish stew from the island of Corfu, has many variations. At Vedge, we’ve offered versions with eggplant and oyster mushrooms, but my favorite is this hearty stew that features...
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Ingredients
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh oregano or thyme
- 6 lemon wedges
- 4 tablespoons olive oil
- ½ cup finely diced onions
- ½ cup finely diced red bell peppers
- 2 tablespoons minced garlic
- 1 cup finely diced tomatoes
- ½ cup dry white wine
- 4 cups fresh chickpeas, shelled (see Tip)
- 4 cups Vegetable Stock
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