Tuscany Chickpea Stew

 

1 T. olive oil

2 garlic cloves, minced

1/4 C. dry white wine

½ tsp. dried marjoram

Two 15.5-oz. cans chickpeas, drained (and rinsed, if possible)

One 15-oz. can diced white potatoes, drained

One 15-oz. can artichoke hearts, drained and chopped

One 6-oz. jar roasted red bell peppers, drained and chopped

1 T. dehydrated minced onion

1 bay leaf

1 1/4 C. vegetable broth

Salt and freshly ground black pepper

 

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram. Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf. Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.