Greek Lemon Chickpea Stew
Greek chickpea and tomato stew cooked with olive oil, garlic, oregano, and lemon juice, served with crusty bread.
- 800 g canned chickpeas
- 400 g canned chopped tomatoes
- 3 tbsp olive oil
- 1 large lemon
- 1 tsp dried oregano
- 2 whole garlic cloves
- 1 tsp salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse chickpeas. Mince garlic cloves. Juice the lemon.
- Step 2
Heat olive oil in saucepan over medium heat. Add garlic and cook for 1 minute.
- Step 3
Add chickpeas, chopped tomatoes, oregano, and salt. Stir well.
- Step 4
Bring to gentle boil, then reduce heat and simmer for 12 minutes.
- Step 5
Stir in lemon juice and cook for 2 more minutes.
- Step 6
Taste and adjust seasoning. Serve hot in bowls with crusty bread if desired.
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