Chickpea Stew Scented with Lemon and Cumin

By bakers_delight85

Ingredients

• Serving Size: 1 1/3 cups stew, 2/3 cup polenta, 2 Tbsp. sour cream
• 4 * 4 cups water
• 1 * 1 cup instant dry polenta
• 1 * 1 tablespoon butter
• 1 * 1 tablespoon olive oil
• 1 * 1 cup chopped onion
• 1 1/2 * 1 1/2 teaspoons bottled minced garlic
• 1/4 * 1/4 cup lemon juice
• 1 * 1 teaspoon ground cumin
• 1/4 * 1/4 teaspoon black pepper
• 2 * 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• 2 * 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/2 * 1/2 cup chopped green onions
• 3/4 * 3/4 cup reduced-fat sour cream

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.

While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions. Serve stew over polenta. Top with sour cream.
Nutritional Information

Calories:
400