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Nohut yahnisi, Chickpea Stew Recipe
Ingredients

  • 4 garlic cloves crushed
  • 30 oz chickpeas drained garbanzo beans
  • 1/2 tsp ground cumin
  • 4 cup water
  • 1 tsp brown sugar
  • 4 cup trimmed spinach
  • 1 tsp fennel seeds crushed
  • 1/2 tsp crushed red pepper
  • 1 cup thinly sliced onion
  • 3/4 tsp salt
  • 1 tbl olive oil
  • 2 tbl chopped fresh flat-leaf parsley
  • 3 1/2 cup chopped tomato about 1 1/2 pounds
  • 2 tbl chopped fresh mint
  • 1 tbl white wine vinegar
  • 2 tsp chopped fresh dill
 Recipe Info 
Category: Vegetables
Rating: 5
Print Recipe

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and saute for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill.
Yield: 4 servings (serving size: 1 3/4 cups).
NOTES: Dried beans, a low-fat, high-protein meat replacement, star in this on-dish meal.

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