Chick-Pea Stew

Name: Chick-Pea Stew
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

14 ingredients

8 steps

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.
2

Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden.
3

Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute.
4

Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes.
5

Add the carrots and simmer, covered, for 8 minutes.
6

Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender.
7

Stir in the cilantro.
8

Serve with couscous.