Tomato, Chickpea and Stuffed Olive Stew
Cook: 20 minutes
Makes: 4 servings
2 tbsp. Basil Olive Oil
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
1/2 tsp. crushed fennel seeds
1/4 tsp. each pepper and hot pepper flakes
1 can diced (no salt added) tomatoes
1 can chickpeas, drained and rinsed
1/2 cup Divina Olives Stuffed with Sun-Dried Tomato
1/2 cup fresh basil, torn
1/4 tsp. dried mint
In a Dutch oven or heavy-bottomed saucepan, heat Basil Olive Oil over medium heat. Cook onion, green pepper, garlic, fennel seeds, pepper and hot pepper flakes. Stir occasionally until tender, about 5 minutes.
Stir in tomatoes, chickpeas, olives, half of the basil, and bring to a boil.
Reduce heat and simmer, stirring often until slightly thickened, about 15 minutes.
Top with remaining torn basil.