Peruvian Chickpea Stew

Name: Peruvian Chickpea Stew
Ingredients: 1 large yellow onion, peeled and chopped; 2 garlic cloves, peeled and minced; 2 tablespoons olive oil; 2 cups cooked chickpeas; 4 tomatoes, peeled and sliced into wedges; 1 small yellow squash, peeled and diced; 1 teaspoon coriander; 1 teaspoon ground cumin; 1 teaspoon allspice; salt or salt substitute, and freshly cracked; black pepper; cooked brown rice

12 ingredients

4 steps

Ingredients

1 large yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil
2 cups cooked chickpeas
4 tomatoes, peeled and sliced into wedges
1 small yellow squash, peeled and diced
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon allspice
salt or salt substitute, and freshly cracked
black pepper
cooked brown rice

Directions

1

In a deep pot, saute onions and garlic in oil until onions turn pale brown.
2

Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
3

Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
4

Serve hot over cook-ed brown rice.