Thursday, December 27, 2007

Chickpea and Tomato Stew

My sister introduced me to this Mediterranean-style dish, I immediately got the recipe from her, as it tasted so good. Looking for a quick recipe to make last night, I decided to introduce my beautiful Bride to the same recipe, and she enjoyed it as well, not even adding her normal spice to try it as it was intended. We did make one change, we upped the amount of fresh herbs, originally it called for 1/3 cup parsley, instead we put in basil and cilantro. This makes for a quick and tasty lunch, we ate it with some whole-wheat Naan that we also wanted to try, pita bread or roti also would work well.

Chickpea and Tomato Stew
6 medium-size tomatoes or 1 can diced or whole tomatoes (28 fl. oz)
1/2 cup olive oil
2 medium-size onions, peeled and chopped
4 cloves garlic, peeled and minced
2 cups boiled, drained chickpeas or drained can chickpeas (19 fl. oz)
1 cup very finely chopped fresh parsley or basil or cilantro
1/2 tsp dried thyme
1 tsp salt
1 cup water

If using fresh tomatoes, drop the tomatoes into boiling water for 15 seconds. Remove with slotted spoon and peel. Mince the tomatoes.

Heat the oil in a 7- to 8-inch wide pan over a medium flame. Put in the onions and garlic. Stir and fry for 3-4 minutes or until the onions are soft.

Put in the tomatoes. Stir and cook them for 3-4 minutes or until they are soft and paste-like.

Add the chickpeas, herbs, thyme, salt and water. Bring to a boil. Cover, lower heat and simmer gently for 10-15 minutes.

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