sRecipe: Chickpea stew

Summary: Chickpeas, onions, poblanos and love

Ingredients

chickpea stew over couscous with chicken and spices

chickpea stew over couscous with chicken and spices

  • 2 cans chickpeas
  • 1 onion – chopped
  • 1 poblano pepper – minced
  • 6 garlic cloves – minced
  • 2 tomato – chopped
  • 2-3 cups chicken stock
  • 2 tbs. crushed cumin seed
  • 8 tbs. butter
  • 2 tbs. olive oil
  • 2-4 tbs. smoked paprika
  • salt – to taste
  • pepper – to taste

Instructions

  1. Place saute pan over medium heat. Add olive oil and 3 tbs. butter.
  2. When the butter has melted add the onion and peppers. Saute for a few minutes, then add half the garlic.
  3. Saute for a few more minutes, then add the rest of the garlic and the tomato (you want to add the tomato when the smell is peaking). Cook for about 5 minutes stirring constantly then add the crushed cumin, smoked paprika and some pepper.
  4. Cook for a few minutes and add the rinsed chickpeas. Cook for a couple of minutes, then add enough chicken broth to cover the beans.
  5. Bring to boil, and reduce heat to a simmer.
  6. Now let the beans cook until they soften and taste occasionally to adjust flavors (add more cumin, smoked paprika and pepper – if necessary). Make sure to maintain enough liquid to cover the top of the beans.
  7. When the beans have softened and the meal is delicious – add salt to taste and serve.

Quick Notes

Always adjust the proportions depending on whether your a garlic fan, or if you avoid salt…

I like to cook this and put it over the top it of: http://www.thelotuscafe.org/couscous/couscous-w-chicken-and-spices.html

Picture above is the chickpea stew over the couscous w/chicken and spices.  Extra chopped tomato, chopped cilantro and sprinkled smoked paprika was added over the top of the dish.  Chopped avocado would also be excellent.

Cooking time (duration): 60

Number of servings (yield): 4

Meal type: dinner

My rating: 5 stars: ★★★★★

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