Chickpea stew with middle eastern spices

2 servings

Ingredients

Quantity Ingredient
2 cups Chickpeas, cooked or canned
1 cup Chicken stock
¼ cup Onions, chopped
2 slices Ginger, cut 1/8-inch thick
⅛ teaspoon Cayenne pepper
1 teaspoon Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Saffron
Salt to taste
1 Plum tomato seeded and diced or
1 Canned plum tomato, crushed
Lemon juice

Directions

In a 2-quart saucepan combine the chickpeas, stock, onion, ginger, cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then cook gently, uncovered, over low heat, stirring occasionally, until the stew has thickened a bit, about 15 minutes. If necessary, add a little more stock.

Add the tomato and cook another 2 minutes, until it is softened. Add a squeeze of lemon juice and adjust the seasonings.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131 Submitted By DIANE LAZARUS On 06-28-95

Related recipes