Recipe courtesy of Michele Urvater
Chickpea Stew
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 244
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 485
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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.