This year's tomato growing experience couldn't be more different from last year. Where we had cold, wet weather and a plague of blight, this year has been hot and mostly dry - perfect tomato weather (as long as you water sparingly at the base).
I used lamb sausage for this stew, which was delicious, but stew meat would work well, too. You can absolutely skip the Parmesan rind, but if you happen to have one lying about, do use it - it adds a nice flavor.
1 lb lamb sausage
8-10 cloves garlic, minced
1 medium onion, chopped
3 cups chick peas
1 1/2 - 2 lbs tomatoes, seeded and chopped (about 4 cups)
Salt and pepper to taste
1 Parmesan rind (optional)
Brown the meat in a Dutch oven or soup pot. Pour off most of the fat, then add the garlic and onion and saute over medium-high heat for 3-4 minutes. Add the chickpeas and tomatoes, along with some salt and pepper. If you are using the Parmesan rind, give the stew a few minutes to turn more liquid-y before adding. Simmer the stew over low heat for 20 minutes or so (longer if you're using stew meat). Serve hot.