Name: Chickpea Stew
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: middle-eastern
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; 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

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

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Chickpea Stew

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