Mediterranean Stew

Serve this stew, redolent with the flavors of the sunny Mediterranean, with warmed pita bread.

Serves: 4Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 3 Tbsp. olive oil
  • 3 cloves garlic, peeled and minced
  • 1 can (15½ oz.) chickpeas, drained and rinsed
  • 1 can (19 oz.) cannellini beans, drained and rinsed
  • 2 cups canned roasted tomatoes
  • 1 cup diced carrots
  • 1 cup vegetable stock
  • 4 Tbsp. grated Parmesan cheese
  • 1 tsp. crushed red pepper
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Heat the olive oil in a large saucepan over medium heat and sauté the garlic for 2 to 3 minutes or until golden.
  • Reduce the heat to medium-low. Stir in the chickpeas, cannellini beans, roasted tomatoes, carrots, stock, Parmesan cheese, crushed red pepper, oregano, salt, and pepper. Cook and stir for about 20 minutes.