Remember those dayglow beets? Well I had some leftover couscous, so I decided to make an old favorite, Chickpea Stew. Thought I’d share the recipe. The recipe comes from an old newspaper clipping. I think it might have been packing material because I don’t usually get the newspaper unless I’m packing. It came from Parade Magazine’s Simply Delicious Oct. 27, 2002, I want to make sure it’s been properly referenced. 🙂
* a few notes about the above picture… I used 2 cans of chickpeas even though only one is pictured… and the odd black-handled item on the far right is a pepper grinder that kinda looks like a rabbit 🙂 *
On with the recipe…
adapted from Parade Magazine’s Simply Delicious
Rating: Very good, Yummy, a Favorite
- 1 Tbsp. olive oil
- 1 onion, diced – preferably red
- 2-4 cloves garlic, minced
- 1 tsp. cumin
- 2 cans (15-19oz) chickpeas (garbanzo beans), rinsed and drained
- 1 can (14oz) whole tomatoes, chopped with their juices (diced tomatoes work too)
- 1 tsp. dried thyme leaves or 4 sprigs fresh
- 1 tsp. agave nectar (if not vegan, you can use honey)
- 1 tsp. fresh lemon juice (about the juice from a slice) — go easy on the lemon, it is easy to use too much.
- 14 oz vegetable broth (I use 14oz water and 1 tsp. veg. bouillon base)
- salt & pepper, to taste
- handful of chopped fresh parsley
- couscous, 4 servings (optional)
- Prepare couscous according to package directions. For more flavor use veg. broth instead of water.
- Heat olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 10 minutes. I like to add a pinch of salt to help the onion release water and reduce browning.
- Add garlic, cook about 2 minutes.
- Stir in cumin and cook about 2 minutes more.
- Add chickpeas, tomatoes and their juices, thyme, agave (or honey), lemon juice, broth, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes.
- Adjust seasonings and stir in parsley.
- Serve over couscous.
They call it a stew, but there really isn’t much liquid. I served the ‘stew’ over couscous with mixed salad greens, a sweet potato w/ a pat of soy garden, and pumpernickel bread.