Chickpea Stew

Ingredients

• 1-2 Tbs. olive oil

• 1 cup diced onion (white, yellow, red or sweet)

• 2 T finely minced garlic

• 1 tsp cumin

• 2 cans (15 oz each) chick peas (garbanzo beans) rinsed and drained

• 2 cans (15 oz each) of Italian style diced tomatoes

• 4 fresh sprigs or 1 tsp dried thyme

• 1 tsp honey

• 1 tsp fresh lemon juice

• 32 oz chicken broth or chicken bouillon

• ½ cup chopped flat-leaf parsley or 2 T dried parsley

• cooked couscous or rice or orzo

• salt and pepper

Preparation

Place olive oil in a heavy saucepan over medium/low heat.  Add onion, stirring occasionally until wilted 5-10 minutes.  Add garlic and cook for 2 minutes, add cumin and cook for 2 more minutes.  Add chickpeas, tomatoes with juices, thyme, honey, lemon juice, broth and salt and pepper.  Bring to a boil, skim off any foam.  Reduce heat and simmer uncovered for 15 -20 minutes.  Adjust seasoning and add parsley (if using dried parsley add with previous ingredients.)  Serve with rice or couscous.  Serves six.