Chickpea Stew

DSCN4756

  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

Print this Recipe

Tags: ,

Leave a Comment