Escarole and Chickpea Stew

• 3 garlic cloves, pushed through a press
• 2 tablespoons olive oil
• 1 medium tomatoes, diced
• 12 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
• 12 cup fontina or 12 cup provolone cheese, diced

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

garlic, olive oil, tomatoes, red pepper, chicken, head, chickpeas, provolone cheese

Taken from www.food.com/recipe/escarole-and-chickpea-stew-362639 (may not work)