Escarole and Chickpea Stew

Name: Escarole and Chickpea Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 garlic cloves, pushed through a press; 2 tablespoons olive oil; 1 medium tomatoes, diced; 1/2 teaspoon crushed red pepper flakes; 2 cups chicken or 2 cups vegetable broth; 1 head escarole, trimmed and coarsely chopped (about 8 cups); 1 cup canned chick-peas, rinsed and drained; 1/2 cup fontina or 1/2 cup provolone cheese, diced

Submitted by Spencer #2

"This vegetarian entree is a high-fiber, vitamin-rich meal in a bowl."

Download

Ready In:: 35mins
Ingredients:: 8
Serves:: 4

ingredients

3 garlic cloves, pushed through a press
2 tablespoons olive oil
1 medium tomatoes, diced
¹⁄₂ teaspoon crushed red pepper flakes
2 cups chicken or 2 cups vegetable broth
1 head escarole, trimmed and coarsely chopped (about 8 cups)
1 cup canned chick-peas, rinsed and drained
¹⁄₂ cup fontina or 1/2 cup provolone cheese, diced

directions

Add garlic to oil in large saucepan. Heat over medium heat just until garlic sizzles and begins to color, about 4 minutes. Add tomato and pepper. Cook 4 minutes until oil is orange colored and tomato has begun to soften.
Add broth, escarole and chickpeas. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in cheese, allow to melt and serve immediately.