Chick-Pea Stew
By: Anonymous
Published: Thursday, February 11, 2010 - 4:47pm

Ingredients




2 tablespoons olive oil
2 cups chopped onion
3 garlic cloves minced
2 teaspoons toasted cumin seed ground
2 teaspoons minced fresh thyme
(or 1 tspn dried thyme, crumbled)
2 teaspoons minced fresh ginger
1 can tomatoes - (16 oz), chopped, with liquid
3 cups beef stock or broth
1 cinnamon stick
3 carrots cut diagonally
into 1/2"-thk slices
3 cups blanched broccoli florets
2 mediums yellow squash cut 1" pieces
1 can chick-peas - (10 ½ oz) drained
2 tablespoons minced fresh cilantro

Preparation

1 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. 2 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). 3 This recipe yields 4 to 6 servings.