Chickpea Stew

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Diced (1/4") red onion
2 tablespoons	30ml	Finely-minced garlic
1 teaspoon	5ml	Ground cumin
2		Chickpeas - (15 oz ea) - rinsed, drained
		= (also called garbanzo beans)
1		Italian plum tomatoes - (14 oz) - chopped, with
		Their juices
4 sections		Fresh thyme
		= (or 1 tspn dried thyme)
1 teaspoon	5ml	Honey
1 teaspoon	5ml	Fresh lemon juice
1		Chicken broth - (14 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley
		Cooked couscous for serving - (optional)

Recipe Instructions

Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.

Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.

To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

This recipe yields 4 servings.

Per serving (without couscous): 460 calories, 67g carbohydrates, 22g protein, 12g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 10-27-2002

Rating

Average rating:

9.8 (5 votes)

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