Moroccan-style chickpea stew

Yield: 6 Servings

Measure Ingredient
2 cups Onion; chopped
1 \N 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
\N \N Fresh cilantro

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

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