Chick Pea Stew
This recipe is from Mediterranean Harvest, by Martha Rose Shulma. I found it in one of Food & Wine's Best of the Best series.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
vegetarian
legumes
mediterranean
chick peas
middle eastern
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 salt
- 4 cloves garlic chopped
- 2 tbsp extra virgine olive oil
- 2 onions sliced
- 1 tsp cumin seeds crushed
- 1 tsp fennel seeds crushed
- 1 tsp brown sugar or 2 tsp. pomegranate molasses
- 1 white wine vinegar sherry venegar, or lemon juice
- 4 12-oz can tomatoes draned and chopped
- 0.5 tsp aleppo pepper*
- 4 leaves spinach
- 0.5 pound dried chick peas cooked and drained, or 1 can (15 oz can) rinsed and drained
- 0.25 c fresh herbs, preferable a mix of flat-leaf chopped
- 1 lemon wedges
- 1 yogurt drained
- 1 *if you can't find alepo pepper substitute 4 parts sweet paprika to 1 part cayenne
- Carbohydrate 60.0983933333333 g
- Cholesterol 0 mg
- Fat 11.2834675 g
- Fiber 17.3121249194145 g
- Protein 15.6730025 g
- Saturated Fat 1.45913875 g
- Serving Size 1 1 Serving (499g)
- Sodium 44.7636666666667 mg
- Sugar 42.7862684139188 g
- Trans Fat 1.255074 g
- Calories 374 calories
Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.
