Chickpea Stew

Day two of the cooked chick-peas and another flavourful dish. I used quite a bit of cumin in mine, you may prefer to go lighter.

You Will Need:

6 tablespoons olive oil

1 large red onion, chopped

4 cloves minced garlic

4 tablespoons cumin

4 cups cooked chick peas

1 large can whole tomatoes, chopped

1 teaspoon thyme

1 tablespoon honey

1 tablespoon lemon juice

1 1/2 cups chicken broth

1 teaspoon cinnamon

1/8 teaspoon turmeric

1/2 cup chopped parsley

salt and pepper

In a heavy pot, warm the olive oil and add the onion and garlic. Saute over medium-low heat about five minutes or until soft. Add the spices and mix well. Add the chickpeas, tomatoes, lemon juice and parsley. Bring to a boil, then reduce heat to simmer. Cook 45 minutes to an hour until chick peas begin falling apart.

Serve hot over rice.