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Categories:
extra-virgin olive oil red onion garlic ground cumin chickpeas garbanzo beans also Italian plum tomatoes their thyme thyme honey lemon juice chicken broth salt freshly ground black pepper flat leaf parsley couscous
Viewed: 32 - Published at: a year agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced red onion
- 2 tablespoons minced garlic finely-
- 1 teaspoon ground cumin
- 2 cans chickpeas 15 oz ea rinsed, drained
- garbanzo beans also called
- 1 can Italian plum tomatoes 14 oz chopped, with
- juices their
- 4 fresh thyme sprgs
- 1 dried thyme tspn
- 1 teaspoon honey
- 1 teaspoon fresh lemon juice
- 1 can chicken broth 14 oz
- salt to taste
- freshly ground black pepper to taste
- flat leaf parsley cup chopped
- couscous Cooked, for serving, optional
Method
- Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
- Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
- To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
