Title: Down-Home Chickpea Stew
Categories: Stews, Low fat, Vegetables
Yield: 2 Servings

---------------------------DOROTHY CROSS TMPJ72B---------------------------
2 ts Vegetable oil, preferable
Canola oil
2 1/2 c Finely chopped onions (3)
1 Bay leaf
1 tb Minced fresh ginger
3 cl Garlic, minced
1 Jalapeno pepper, seeded and
- minced
1/2 ts Turmeric
2 ts Ground cumin
2 ts Ground coriander
1/2 c Chopped tomatoes (2 plum or
- 1 small tomato)
1/2 ts Salt
1 cn (16 oz) chickpeas, drained,
- or 1/2 c 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 medium-low 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 1/2 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 MM-Recipes Digest V4 #241 by Jack Elvis
on Sep 10, 1997