Moroccan-style chickpea stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | cup | Water |
| 2 | cans | Chickpeas; drained |
| 29 | ounces | Canned tomatoes; cut up |
| ⅓ | cup | Tomato paste |
| ⅓ | cup | Raisins |
| ¼ | cup | Slivered almonds |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Dried thyme; crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground red pepper |
| ½ | cup | Chicken broth |
| 4 | cups | Couscous; cooked, hot |
| Fresh cilantro | ||
Directions
Combine onion, garlic, and water in a 12 inch skillet; bring to boiling.
Reduce heat and simmer, covered, 3 minutes. Drain; return onion and garlic to skillet.
Add garbanzo beans, undrained tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 to 10 minutes or until desired consistency. Serve over hot couscous. Garnish with fresh cilantro, if desired.
Recipe by: BHG Spring 95
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 1, 1998