Recipe courtesy of Nadia G
Save Recipe Print
1 hr 30 min
15 min
40 min
35 min
4 Servings

Nutrition Info




Preheat the oven to 400 degrees F. 

Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes. 

In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.

Cook's Note

*Hot chile, omit if sensitive or prefer less heat.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mediterranean Chicken Skillet

Recipe courtesy of Food Network

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Mexican Chicken Stew

Recipe courtesy of Dave Lieberman

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Irish Stew

Recipe courtesy of Giana Ferguson

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories