Cooking Index - Cooking Recipes & IdeasChickpea Stew Recipe - Cooking Index

Chickpea Stew

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlExtra-virgin olive oil
1 cup 62g / 2.2ozDiced (1/4") red onion
2 tablespoons 30mlFinely-minced garlic
1 teaspoon 5mlGround 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 5mlHoney
1 teaspoon 5mlFresh lemon juice
1   Chicken broth - (14 oz)
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 20g / 0.7ozChopped 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.

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


Average rating:

9.8 (5 votes)

Submit your rating:

Click a star to rate this recipe.