Chickpea Stew Scented with Lemon and Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce. Ingredients:
4 cups water |
1 cup instant dry polenta |
1 tablespoon butter |
1 tablespoon olive oil |
1 cup chopped onion |
1 1/2 teaspoons bottled minced garlic |
1/4 cup lemon juice |
1 teaspoon ground cumin |
1/4 teaspoon black pepper |
2 (15-ounce) cans chickpeas (garbanzo beans), drained |
2 (14.5-ounce) cans diced tomatoes, undrained |
1/2 cup chopped green onions |
3/4 cup reduced-fat sour cream |
Directions:
1. Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
2. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions. Serve stew over polenta. Top with sour cream.
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