Tomato Chickpea StewSubmitted by: AHARVEY123
IntroductionAdapted from NY Times magazine Adapted from NY Times magazine
2 tsp cumin
2 tsp coriander
1 tsp cardamom
one chopped onion
4 cloves minced garlic
2 inch piece of ginger, minced
2 pounds (3 or 4 large) tomatoes (you can use any kind, I had lots of cherry tomatoes)
one can of chick peas, drained
salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil.
Add 2 tsp cumin, 2 tsp coriander and 1 tsp cardamom and stir for a few seconds, just until a slight smoky quality starts, no longer.
Add one chopped onion, 4 cloves minced garlic, 2 inch piece of ginger, minced.
Stir fry a minute and add 2 pounds (3 or 4 large) tomatoes and one can of chickpeas, drained. Simmer until it makes a thick stew (you can poke some of the tomatoes to get the liquids going) and finish with salt, pepper, and a handful of fresh herbs such as cilantro, parsley or basil. Makes four servings.
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user AHARVEY123.