Meat Free Monday – Chickpea stew

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.

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced red onion
  • 2 tablespoons finely minced garlic
  • 1 teaspoon ground cumin
  • 2 cans chickpeas, rinsed and drained
  • 1 can plum tomatoes, chopped, with their juices
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice
  • 1 can water
  • 1 teaspoon vegetable stock
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped flat-leaf parsley

    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.


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