Moroccan-Style Chickpea Stew
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:05pm

Ingredients




2 cups Onion, chopped
1 Clove garlic, minced
1 cup Water
2 can Chickpeas, drained
29 ounces Canned tomatoes, cut up
 cup Tomato paste
 cup Raisins
1/4 cup Slivered almonds
1/2 teaspoon Ground black pepper
1/2 teaspoon Dried thyme, crushed
1/4 teaspoon Salt
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground allspice
1/8 teaspoon Ground red pepper
1/2 cup Chicken broth
4 cups Couscous, cooked, hot
Fresh cilantro

Preparation

1 Combine onion, garlic, and water in a 12 inch skillet; bring to boiling. 2 Reduce heat and simmer, covered, 3 minutes. Drain; return onion and garlic to skillet. 3 Add garbanzo beans, undrained tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 to 10 minutes or until desired consistency. Serve over hot couscous. Garnish with fresh cilantro, if desired.