Last night we had this Chickpea Stew I found on Epicurious. It was lovely last night and absolutely delicious for lunch today!
As usual I did mostly what the recipe asked for. This means I read the recipe, it looks good and I make a note of what to grab on the way home. I then usually either forget half the stuff I was meant to get or they didn’t have it at the shop. Yesterday I got lucky…
The recipe suggests serving with couscous, but we had roast potatoes and salad and it was yum.
1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, water, stock, salt, and pepper. Bring to a boil, reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.