Vegetarian dinner: Chickpea stew

November 4, 11:32 PMSt. Louis Budget Meals ExaminerJennifer Pedro

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the St. Louis Budget Meals Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Chickpea stew served over a homemade, cumin-toasted pita
 

This stew is perfect for a night when I’m in the mood for something satisfying, yet easy. The acidity of the lemon juice and the tomatoes gives this a nice tangy flavor that blends well with the cilantro and garlic. Served over cumin-toasted pitas, chickpea stew captures the delicious, spicy flavors of the Mediterranean. It’s reminiscent of, but more substantial than, hummus and pitas.

Chickpea stew
Serves 4

Ingredients:
4 TBSP olive oil
2 tsp cumin
8 pitas or flatbread rounds (I use homemade wheat pitas)
1 onion, chopped
6 cloves of garlic, minced (use 4 or 5 if you want it toned down a bit)
4 cups chicken broth (I use 99% fat free)
2 19-oz cans chickpeas, rinsed and drained
1 TBSP dried cilantro
2 TBSP lemon juice
zest of one lemon
1 can chopped tomatoes
salt, to taste
pepper, to taste

Directions:

Step 1) Stir together the cumin and 2-1/2 TBSP of the olive oil in a bowl.

Step 2) Brush cumin/oil mixture on both sides of the pitas.

Step 3) Bake 375 oven for 3 to 4 minutes, or until toasted on both sides

Step 4) In a Dutch oven, heat the other 1-1/2 TBSP of olive oil. Add the onion and cook over medium heat for about 5 minutes, or until the onion is softened.

Step 5) Stir in garlic and cook for another minute.

Step 6) Stir in chicken broth and chickpeas, and bring to a boil.

Step 7) Reduce heat to low and cover. Cook for 20 minutes.

Step 8) Add cilantro, lemon juice, and lemon zest.

Step 9) Using an immersion blender, roughly blend the chickpea mixture. (If you don’t have an immersion blender, use a regular blender to puree half of the chickpea mixture. Then add the pureed portion back to the Dutch oven.)

Step 10) Cook over medium-low heat for about 2 minutes before stirring in the tomatoes. Simmer until just heated through.

Step 11) Add salt and pepper to taste.

Step 12) Place pitas in the bottom of a soup bowl. Ladle stew over the pitas.

Enjoy!


**I have yet to find a source for get good, fresh cilantro that’s inexpensive here in St Louis, but if you, like my parents in Texas, live in an area where cilantro is plentiful, use ¾ cup packed cilantro, chopped.