This stew is made chunky and satisfying with chick peas, the exotic spices add an Indian allure.
- 3 clove garlic cloves, peeled and minced
- ½ teaspoon crushed red-pepper flakes, or to taste
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- .125 teaspoon caraway seeds
- 2 can (15 oz each) chickpeas, dreained and rinsed
- 2 cup diced canned tomatoes, with juice
- 1 cup jarred roasted red peppers, drained and roughly chopped
- 4 cup low sodium chicken broth
- 6 slice rustic bread or baguette
- 2 ripe red tomatoes, chopped into ¼ pieces
- ½ tablespoon dried oregano
- 4 ounce feta cheese, crumbled
Using a mortar and pestle , crush garlic, chiles, coriander, salt, and caraway to form a rough paste full of cracked seeds.
Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
Stir in half of the chickpeas, tomatoes, roasted red peppers, and stock. Cover the pot and simmer over very low heat, stirring often, for 45 minutes. Let cool slightly.
Meanwhile lightly toast the bread slices in a 350 degree oven for about 5 minutes. Remove the toast from the oven and turn the broiler on to get hot.
In a small bowl mix together the chopped tomatoes, oregano and feta. Add a drizzle of very good olive oil. Heap about 1 ½ tablespoons on top of each toast and place them on a baking sheet. Put the toasts under the broiler for a few moments until they begin to bubble and get brown. Remove the toasts from broiler. Set aside.
Using an immersion blender process the cooled tomato and chickpea mixture to a slightly chunky puree. Add the rest of the chick peas. Return the pan to the stove and reheat. Divide the stew among bowls, and serve with the tomato and feta toasts on the side.