Chickpea Stew Scented Wtih Lemon And Cumin Recipes

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CHICKPEA STEW SCENTED WITH LEMON & CUMIN



Chickpea Stew Scented with Lemon & Cumin image

This fragrant stew turns simple canned chickpeas into an easy, elegant supper. Polenta thickens the stew, making it more filling and creamy.

Categories     Soups, Stews, and Curries     Vegetarian

Yield 6 (448 g)

Number Of Ingredients 12

1 cup instant dry polenta
1 Tbsp. butter
1 Tbsp. olive oil
1 cup chopped onion
1½ tsp. minced garlic
¼ cup lemon juice
1 tsp. ground cumin
¼ tsp. black pepper
2 (15 oz.) cans chickpeas (garbanzo beans), drained
2 (14.5 oz.) cans diced tomatoes, undrained
½ cup chopped green onions Optional Garnishes*:¾ cup reduced-fat sour cream
¾ cup reduced-fat sour cream

Steps:

  • Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer stirring frequently (3 minutes). Remove from heat; stir in butter. Cover and set aside. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté (3 minutes). Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer (6 minutes). Stir in green onions. Serve stew over polenta and top with sour cream, if desired. *Optional garnishes have not been included in the rating of this recipe.

Nutrition Facts :

CHICKPEA STEW



Chickpea Stew image

Categories     Soup/Stew     Garlic     Onion     Tomato     Sauté     Chickpea     Fall     Thyme     Couscous     Simmer     Parade

Yield makes 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 cup diced (1/4 inch) red onion
2 tablespoons finely minced garlic
1 teaspoon ground cumin
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon fresh lemon juice
1 can (14 ounces) chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous for serving (optional)

Steps:

  • 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
  • 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
  • 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

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