Italian Chickpea and Rosemary Stew

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 3 tbsp olive oil
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 cup canned crushed tomatoes
• 1 small yellow onion
• 1 cup chicken or vegetable stock
• 1 lb baby potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil(optional)

Instructions

1. 1

   Halve the baby potatoes and boil in salted water until tender, about 15 minutes; drain.

2. 2

   Meanwhile, warm the olive oil in a wide skillet over medium heat. Add diced onion and cook 5 minutes until soft.

3. 3

   Add sliced garlic and rosemary; cook 1 minute until fragrant.

4. 4

   Stir in crushed tomatoes, drained chickpeas, and stock. Simmer 12 minutes, mashing some chickpeas to thicken.

5. 5

   Season with salt and black pepper. Serve the stew over the warm potatoes and finish with torn basil.