Good heavens, I sort of feel an obligation to say something interesting about this stew. Uh...yeah, it is stew...it has chickpeas...yeah...bad day. Good stew though.
You Will Need:
6 cups cooked chickpeas, skins removed
1 14.5 oz. tin of whole tomatoes, plus liquid
Olive oil (about 1/4 cup)
Water
1 green bell pepper, chopped
3 small onions, chopped
1/2 head garlic, chopped
1 tablespoon preserved lemon rind, chopped
Salt/pepper/cumin/turmeric/thyme-all to taste
1/2 cup chopped fresh parsley
Remove skins from chickpeas and set aside. In a large, heavy pot heat about 1/4 cup of olive oil and over medium heat cook the onions, garlic, lemon peel, and bell pepper until softened. Add the chickpeas and tomatoes. Add spices, and enough water to cover everything by about four inches. Cook over medium heat until it reduces to a thick stew. You can add more water and reduce it again if you like, but it isn't necessary. In the last five minutes, add the parsley. Serve with rice or cous cous.
mmm, I love garbanzos (as I've always called them).
ReplyDeleteThey're so versatile, and inexpensive. They're Danny's favourite too, though he's also partial to a good black bean soup.
ReplyDeleteWith a vegetarian kid, I tend to cook a few beans.