Dinner

Pan-Braised Chickpea & Escarole Stew with Toasted Garlic Oil

Name: Pan-Braised Chickpea & Escarole Stew with Toasted Garlic Oil
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 6 garlic cloves, 4 thinly sliced and 2 minced; 1 can (400g) chickpeas, drained (reserve 120ml of liquid in a measuring cup, or use vegetable stock); 200ml whole vegetable stock or reserved chickpea liquid; 300g escarole or chicory, roughly chopped into bite-sized pieces; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Zest of 1 lemon; Fine sea salt and freshly ground black pepper; Crusty bread, for serving

A rustic Italian braise where garlicky chickpeas soften into silken wholesomeness, their cooking liquid thickening into a light sauce, while a heap of wilted escarole adds bitter depth. Finished with a drizzle of golden garlic-infused oil and crusty bread for soaking.

583cal 19gprotein 56gcarbs 34gfat 10min prep 30min cook 2serves

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