Follow these steps for perfect results
extra-virgin olive oil
red onion
diced
garlic
minced
ground cumin
chickpeas
rinsed and drained
Italian plum tomatoes
chopped
fresh thyme
dried thyme
honey
fresh lemon juice
chicken broth
Salt
black pepper
freshly ground
flat-leaf parsley
chopped
couscous
cooked
Heat olive oil in a heavy saucepan over medium-low heat.
Add diced red onion and cook, stirring occasionally, until wilted (about 12 minutes).
Add minced garlic during the last 2 minutes of cooking the onion.
Stir in ground cumin and cook for 2 minutes to mellow the flavors.
Add rinsed and drained chickpeas, chopped Italian plum tomatoes with their juices, thyme, honey, lemon juice, and chicken broth to the saucepan.
Season with salt and freshly ground black pepper to taste.
Bring the mixture to a boil, skimming off any foam that rises to the surface.
Reduce the heat and simmer, uncovered, for 15 to 20 minutes.
Adjust the seasonings according to your preference.
Stir in chopped flat-leaf parsley.
Serve the stew hot, spooning couscous (if desired) into shallow bowls first, then topping with the stew.
Expert advice for the best results
For a thicker stew, mash some of the chickpeas before simmering.
Add a pinch of red pepper flakes for a spicy kick.
Serve with a dollop of yogurt or a sprinkle of feta cheese for added richness.
Everything you need to know before you start
10 minutes
Stew can be made 1-2 days in advance.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with warm pita bread.
Serve over couscous or quinoa.
Serve with a side of crusty bread for dipping.
Light and refreshing, complements the stew's flavors.
Provides a crisp contrast to the stew's richness.
Discover the story behind this recipe
Common in Mediterranean diets, representing simple, healthy cooking.
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