Chick Pea Stew

4 Servings
Chick Peas Middle Eastern
Vegetarian legumes Mediterranean Chick Peas Middle Eastern

2 T. extra virgine ve oil
2 ons sliced
4 lic cloves chopped
1 tsp. in seeds crushed
1 tsp. nel seeds crushed
1 tsp. brown sugar or 2 tsp. egranate molasses
1 T. te wine vinegar sherry venegar, or lemon juice
4 can (14 oz) atoes draned and chopped
0.5 tsp Aleppo per*
4 leaf nach
0.5 pound dried ck peas, cooked and drained or 1 can(15 o rinsed and drained
1 t
0.25 c chopped fresh bs, preferable a mix of flat-leaf
1 on wedges
1 Drained urt
1 *If you can't find Alepo pepper substitute 4 parts sweet paprika to 1 part enne

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.


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