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

Ingredients




2 tablespoons extra-virgin olive oil
1 cup diced (¼") 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 sprgs 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
cup chopped flat-leaf parsley
Cooked couscous for serving (optional)

Preparation

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. 2 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. 3 To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately. 4 This recipe yields 4 servings. 5 Comments: The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them. 6 10-27-2002"