Lemon & Parmesan Chickpea Stew

The secret to this Lemon & Parmesan Chickpea Stew is a Parmesan rind simmered right in the broth. It adds an incredible depth of savory, cheesy flavor to the chickpeas and vegetables, while lemon and fresh parsley brighten everything up. Serve with crusty bread to soak up the flavorful broth.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2 Servings

Calories: 416 kcal per serving

Ingredients

1 - shallot
2 - carrots
2 stalks - celery
½ bunches - flat-leaf parsley
2 teaspoons - olive oil
1 - bay leaf
a pinch of salt
1 can - chickpeas
½ - vegetable bouillon cube
2 ½ cups - water
1 piece - Parmesan rind
1 sprig - fresh thyme
½ - lemon
Black pepper

Instructions

Peel the shallot and wash or peel the carrots and celery. Finely dice all the vegetables. Pick the parsley leaves from the stems and roughly chop the leaves; set aside. Finely chop the parsley stems.
Heat the olive oil in a large pot over medium heat. Add the bay leaf and parsley stems and sauté for about 2 minutes. Add the shallot, carrots, and celery, season with a generous pinch of salt, and cook over medium-high heat for about 5 minutes, stirring occasionally, until the shallot is translucent and the vegetables have started to soften.
Crumble the bouillon cube into the pot and pour in the water. Add the chickpeas, Parmesan rind, and thyme. Cover and bring to a simmer, then reduce the heat and simmer gently, covered, for about 25 minutes, or until the vegetables are tender.
Remove the Parmesan rind, bay leaf, and thyme sprig. Stir in the chopped parsley leaves and the finely grated lemon zest. Season to taste with the lemon juice, freshly ground black pepper, and additional salt, if needed. Serve hot with crusty bread, if desired.

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