Lemony Chickpea and Oven-Dried Tomato Stew

• 2 tablespoons extra-virgin olive oil
• 1 large shallot, finely chopped
• One 19-ounce can chickpeas, drained and rinsed
• 1/2 teaspoon dried oregano, crumbled
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• Kosher salt
• 3 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 cup Oven-Dried Tomatoes, coarsely chopped, plus 4 garlic cloves from the jar
• Crusty bread, for serving

1. In a large saucepan, heat the olive oil.
2. Add the shallot and cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add the chickpeas, oregano, bay leaf and crushed red pepper and season with salt.
4. Cook, stirring frequently, until the herbs are fragrant, about 5 minutes.
5. Add the broth and lemon juice and bring to a boil.
6. Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes.
7. Stir in the Oven-Dried Tomatoes and the garlic and simmer for 5 minutes.
8. Discard the bay leaf.
9. Season the stew with salt and serve with crusty bread.

extravirgin olive oil, shallot, chickpeas, oregano, bay leaf, red pepper, kosher salt, lowsodium, lemon juice, tomatoes, crusty bread

Taken from www.foodandwine.com/recipes/lemony-chickpea-and-oven-dried-tomato-stew (may not work)