Italian Chickpea & Tomato Stew with Rosemary Potatoes

A hearty Italian stew featuring chickpeas, tomatoes, and aromatic rosemary roasted potatoes.

Ingredients

• 1 medium, cubed Potatoes
• 1/2 cup Chickpeas
• 1 cup, diced Tomatoes
• 1 cup Vegetable broth
• 1 tsp, chopped Rosemary
• 2 cloves, minced Garlic
• 2 tbsp Olive oil
• 1/2 tsp Dried oregano
• Pinch (optional) Red pepper flakes
• To taste Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed potatoes with 1 tbsp olive oil, rosemary, salt, and pepper. Roast for 20-25 minutes, or until golden brown and slightly crispy.
2. While potatoes roast, heat remaining olive oil in a saucepan. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Add diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer, then add dried oregano and red pepper flakes (if using).
4. Reduce heat and cook for 15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste. For a richer flavor, let the stew sit for a few minutes before serving.
6. Serve the stew topped with the rosemary roasted potatoes. A drizzle of olive oil after plating can also enhance the flavor.

Cuisine: Italian

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 30 mins

Serving Size: 1

Meal Type: lunch