Recipe - Moroccan-Style Chickpea Stew

2 cup Onion; chopped
1 Clove garlic; minced
1 cup Water
2 cn Chickpeas; drained
29 ounce Canned tomatoes; cut up
1/3 cup Tomato paste
1/3 cup Raisins
One fourth cup Slivered almonds
One half teaspoon Ground black pepper
One half teaspoon Dried thyme; crushed
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
1/8 teaspoon Ground red pepper
One half cup Chicken broth
4 cup Couscous; cooked, hot
Fresh cilantro

Combine onion, garlic, and water in a 12 inch skillet; bring to boiling.
Reduce heat and simmer, covered, 3 minutes. Drain; return onion and garlic
to skillet.

Add garbanzo beans, undrained tomatoes, tomato paste, raisins, almonds,
black pepper, thyme, salt, cinnamon, allspice, red pepper and broth. Bring
to boiling. Reduce heat and simmer, uncovered, 5 to 10 minutes or until
desired consistency. Serve over hot couscous. Garnish with fresh cilantro,
if desired.

Recipe by: BHG Spring 95

Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 1, 1998