Chickpea Stew With Middle Eastern Spices Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 cup: Chickpeas, cooked or canned
1 cup: Chicken stock,
1/4 cup: Onions, chopped
2 slice: Ginger, cut 1/8-inch thick
1/8 tsp: Cayenne pepper,
1 tsp: Ground cumin,
1/2 tsp: Ground coriander,
1/4 tsp: Saffron,
Salt to taste,
1: Plum tomato seeded and diced or,
1: Canned plum tomato, crushed
Lemon juice,
Directions:
In a 2-quart saucepan combine the chickpeas, stock, onion, ginger,
cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then
cook gently, uncovered, over low heat, stirring occasionally, until
the stew has thickened a bit, about 15 minutes. If necessary, add a
little more stock.
Add the tomato and cook another 2 minutes, until it is softened. Add a
squeeze of lemon juice and adjust the seasonings.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp
cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then
cook gently, uncovered, over low heat, stirring occasionally, until
the stew has thickened a bit, about 15 minutes. If necessary, add a
little more stock.
Add the tomato and cook another 2 minutes, until it is softened. Add a
squeeze of lemon juice and adjust the seasonings.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp