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Lemony Chickpea And Oven-Dried Tomato Stew

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2 tablespoons extra-virgin olive oil

1 large shallot, finely chopped

One 19-ounce can chickpeas, drained and rinsed

1/2 teaspoon dried oregano, crumbled

1 bay leaf

1/4 teaspoon crushed red pepper

Kosher salt

3 cups low-sodium chicken broth

2 tablespoons fresh lemon juice

Oven-dried tomatoes

Crusty bread, for serving

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