Chickpea Stew

By á-174942

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced (1/4") red onion
• 2 tablespoons finely-minced garlic
• 1 teaspoon ground cumin
• 2 cans chickpeas - (15 oz ea) rinsed, drained (also called garbanzo beans)
• 1 can Italian plum tomatoes - (14 oz) chopped, with
• their juices
• 4 sprigs fresh thyme (or 1 tspn dried thyme)
• 1 teaspoon honey
• 1 teaspoon fresh lemon juice
• 1 can chicken broth - (14 oz)
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup chopped flat-leaf parsley
• Cooked couscous for serving (optional)

Details

Servings 4

Preparation

Step 1

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.