Recipe - Down-Home Chickpea Stew

DOROTHY CROSS TMPJ72B
2 teaspoon Vegetable oil, preferable
Canola oil
2 One half cup Finely chopped onions (3)
1 Bay leaf
1 tablespoon Minced fresh ginger
3 cl Garlic, minced
1 Jalapeno pepper, seeded and
minced
One half teaspoon Turmeric
2 teaspoon Ground cumin
2 teaspoon Ground coriander
One half cup Chopped tomatoes (2 plum or
1 small tomato)
One half teaspoon Salt
1 cn (16 oz) chickpeas, drained,
or One half cup cooked
Sliced onions, tomatoes and
Fresh cilantro, for garnish

Heat oil in a large nonstick skillet over medium heat. Add onions and bay
leaf; saute for 8 minutes. Reduce heat to mediumlow and cook for 5 minutes
longer. Add ginger and garlic and cook until the onions are well browned
but not burned, 2 to 3 minutes. (If the mixture becomes too dry, add 1 to 2
tsp. water.) Stir in jalapeno peppers, turmeric, cumin and coriander. Add
tomatoes, salt and One half cup water. Reduce heat to low, cover and simmer,
stirring occasionally, until the tomatoes have softened and a thick sauce
has formed, about 10 minutes. Add chickpeas, cover and cook for 5 minutes.
Remove from heat and let stand for a few minutes to further develop the
flavors. Discard the bay leaf. Taste, and adjust seasonings. Serve over
rice, garnished with onions, tomatoes and cilantro. Serves 2.

The secret to the rich flavor is the slow browning of the onions. Do not
omit the garnishes as they not only make the dish pretty but balance its
texture as well.

129 calories per serving: 3 grams fat; 484 mg sodium; 0 mg cholesterol.

Source: Eating Well Magazine Sept/Oct, 1993

DOTTIE, in Irvine, CA 9/94
Posted to MMRecipes Digest V4 #241 by Jack Elvis jackelvis@moonlink.net
on Sep 10, 1997