Tuscan Chickpea Stew

By Vegiegail

From Vegan Unplugged by Jon and Robin Robertson

Ingredients

• 2 tsp olive oil
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 tsp dried marjoram
• 2 15.5-oz cans chickpeas, rinsed and drained
• 1 15-oz can sliced white potatoes, drained
• 1 15-oz can artichoke hearts, drained and chopped
• 1 6-oz jar roasted red bell peppers, drained and chopped
• 1 Tbs dehydrated minced oinion
• 1 bay leaf
• 1 1/4 cups vegetable broth
• Salt and black pepper

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from globalvegankitchen.com

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the wine and marjoram.

Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf.

Stir in the broth and bring to a boil. Reduce heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes. Remove the bay leaf before serving.