CHICKPEA STEW
Cumin adds depth of flavor to this stew and cooking it with the onions brings out its aroma. Lemon juice brightens the tastes while the honey softens them. This stew is a great vegetarian meal when made with vegetable broth.
2 tablespoons extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
2 tablespoons finely minced garlic
1 teaspoon ground cumin
2 cans (each 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) plum tomatoes, chopped with juices
4 sprigs fresh thyme, or 1 teaspoon dried
1 tablespoon honey
1 tablespoon fresh lemon juice
1 can (14 ounces) vegetable or chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous, for serving, optional
1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion, and cook, stirring occasionally, until wilted, about 10 to 15 minutes. Add the garlic and cook for 2 minutes. Stir in the cumin, and cook to mellow the flavors, 2 minutes more.
2. Add the chickpeas, tomatoes, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface; reduce the heat to medium, and simmer uncovered for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
3. To serve, spoon couscous into 4 shallow bowls and top with chickpeas. Serve immediately.
4 portions
