Chick-Pea Stew

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 to 6 servings

Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 3 cloves garlic, minced
  • 2 teaspoons toasted cumin seed, ground
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
  • 2 teaspoons minced fresh ginger
  • 1 (16-ounce) can tomatoes, including liquid, chopped
  • 3 cups beef stock or broth
  • 1 cinnamon stick
  • 3 carrots, cut diagonally into 1/2-inch thick slices
  • 3 cups blanched broccoli florets
  • 2 medium yellow squash, cut into 1-inch pieces
  • 1 (10 1/2-ounce) can chick-peas, drained
  • 2 tablespoons minced fresh cilantro
Directions

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring 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. 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 couscous.


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