Lemon Chickpea & Tomato Stew

Ingredients: 4 bay leaves- broken,2 15 ounces cans chickpeas, drained and rinsed,5 cups chicken broth,1 teaspoon crushed red pepper,1 Clove garlic, chopped,3 Minced garlic cloves,1 Fresno or Jalapeno chili seeded, stemmed& minced,4 tablespoons fresh lemon juice& 1 tsp lemon zest,1 tablespoon Olive oil,1 1/2 teaspoons dried oregano, crumbled,Salt& Pepper,1 Shallot, chopped,2 cups fresh chard or spinach loosely chopped,1 1/2 cups Oven Dried tomatoes coarsely chopped
Instructions:

1. In a large saucepan, heat the olive oil.
2. Add the shallot & garlic and cook over medium heat, stirring, until soft, about 5 minutes.
3. Add the chickpeas, chile, oregano, bay leaf and crushed red pepper and season with salt & pepper.Cook, stirring frequently, until the herbs are fragrant and the chickpeas are hot and starting to brown- (careful they sometimes jump out of the pan), about 5-7 minutes.
4. Add the broth, lemon zest, lemon juice and bring to a boil.Simmer the stew over moderately low heat until the broth is reduced by half, about 20 minutes.Stir in the Oven-Dried Tomatoes, garlic and chard and simmer for 5 minutes.Discard the bay leaf.Season the stew with salt & pepper and serve with warm crusty bread to soak up the juices.

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