2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 tsp dried thyme
1 tsp honey
1 tsp fresh lemon juice
1 can ( 14 ounces) chicken broth
salt and freshly ground black pepper to taste
1/2 cup chopped flat leaf parsely
cooked couscous for serving (optional)
Instructions
Place the olive oil in a heavy saucepan over medium-low heat. Add the onion, stirring occasionally, cook until softened, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 more minutes to mellow the flavor.
Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt and pepper. Bring to a boil, skimming of any foam that rises to the surface. Reduce heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
To serve, spoon couscous if desired, into 4 shallow bowls and top with stew. Serve immediately.
Originally Submitted
1/16/2010
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