A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.
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Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.
Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.
This is my go to recipe to use up all of the fennel in my CSA. Such a great flavored stew without a hint of that anise flavor that I don't care for in raw fennel
Easy (not thát quick). For 2 servings. Any kind of beans will do. Smoked paprika + safran = YUMMMM. Good day-to-day recipe but nothing to WAW for.
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