A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?