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Chick-Pea Stew

  • 4servings
  • 45minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups chopped onion

  3. 3 cloves garlic , minced

  4. 2 teaspoons toasted cumin seed, ground

  5. 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled

  6. 2 teaspoons minced fresh ginger

  7. 1 (16-ounce) can tomatoes, including liquid, chopped

  8. 3 cups beef stock or broth

  9. 1 cinnamon stick

  10. 3 carrots, cut diagonally into 1/2-inch thick slices

  11. 3 cups blanched broccoli florets

  12. 2 medium yellow squash, cut into 1-inch pieces

  13. 1 (10 1/2-ounce) can chick-peas, drained

  14. 2 tablespoons minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick , bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli , squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous

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