Chick-Pea Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onion
3		Garlic cloves - minced
2 teaspoons	10ml	Toasted cumin seed - ground
2 teaspoons	10ml	Minced fresh thyme
		= (or 1 tspn dried thyme, crumbled)
2 teaspoons	10ml	Minced fresh ginger
1		Tomatoes - (16 oz), chopped, with liquid
3 cups	711ml	Beef stock or broth
1		Cinnamon stick
3		Carrots - cut diagonally
		Into 1/2"-thk slices
3 cups	438g / 15oz	Blanched broccoli florets
2 cups	474ml	Yellow squash - cut 1" pieces (medium)
1		Chick-peas - (10 1/2 oz) - drained
2 tablespoons	30ml	Minced fresh cilantro

Recipe Instructions

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring pasta occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth and cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes.

Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with "Steamed Couscous" (see recipe).

This recipe yields 4 to 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6525) - from - the TV FOOD NETWORK

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