It's easy to feed your family healthy delicious meals from scratch when you have a stack of great recipes that are quick and easy to prepare. If you want to try this one, be sure to put the brown rice on to cook before you start preparing the stew.
Chickpea stew with tomatoes
Serves 4-6
1 onion, diced
2 cloves garlic
1 ½ t cumin seeds
1 T grated fresh ginger
3 tomatoes, chopped or a cup of tomato sauce (chunky)
1 t ground coriander
1 t ground cumin
1 t tumeric
1 t salt
Pinch of red pepper flakes
¼ t cardamom seeds, ground
3 cups cooked chick peas
1 cup water or broth
4 T chopped cilantro
Heat 2 T oil in a good sized pot or sauté pan. Add cumin seeds and sauté for a few seconds. Add onion, ginger and garlic. Saute until onion is soft. Add tomatoes and remaining ingredients (except cilantro) and cook until bubbling.
Serve over brown rice and sprinkle with cilantro.
Quick tip:
Try cooking your own chick peas from dried and you’ll never go back; the flavour and texture are addictive. I cook a big batch and freeze them so I always have them on hand instead of relying on canned.
Here’s how:
Soak 2 cups of dried chick peas overnight in lots of cold water. Drain in the morning, cover with more cold water, bring to a boil and simmer until cooked to your liking (you may have to add more water along the way). If your beans are fresh this should take no more than an hour.
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