Recipe courtesy of Michele Urvater

Chickpea Stew

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  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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

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 chickpeas, drained

2 tablespoons minced fresh cilantro

2 teaspoons minced fresh ginger


  1. 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 chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.