Chick-Pea Stew (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 cups chopped onion |
3 cloves garlic, minced |
2 teaspoons toasted cumin seed, ground |
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled |
2 teaspoons minced fresh ginger |
1 (16-ounce) can tomatoes, including liquid, chopped |
3 cups beef stock or broth |
1 cinnamon stick |
3 carrots, cut diagonally into 1/2-inch thick slices |
3 cups blanched broccoli florets |
2 medium yellow squash, cut into 1-inch pieces |
1 (10 1/2-ounce) can chick-peas, drained |
2 tablespoons minced fresh cilantro |
Directions:
1. In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.
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