Stewed Chickpeas With Tomatoes And Zucchini Food

STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS

Steps:

• Heat a skillet over medium heat and add the olive oil.
• Once the oil is hot, saute the onion for a couple of minutes until it's translucent.
• Add the garlic and saute until fragrant, about 30-60 seconds.
• Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
• Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
• Add salt and pepper, to taste.
• Stir in the parsley.
• Serve over quinoa, if desired.

CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

CHICKPEA STEW

Steps:

• In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.