Title: Chickpea Stew with Middle Eastern Spices
Categories: Vegetable Check
Yield: 2 Servings

2	c	Chickpeas, cooked or canned
1	c	Chicken stock
1/4	c	Onions, chopped
2	sl	Ginger, cut 1/8-inch thick
1/8	ts	Cayenne pepper
1	ts	Ground cumin
1/2	ts	Ground coriander
1/4	ts	Saffron
		Salt to taste
1		Plum tomato seeded and diced or
1		Canned plum tomato, crushed
		Lemon juice

In a 2-quart saucepan combine the chickpeas, stock, onion, ginger, cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then cook gently, uncovered, over low heat, stirring occasionally, until the stew has thickened a bit, about 15 minutes. If necessary, add a little more stock.

Add the tomato and cook another 2 minutes, until it is softened. Add a squeeze of lemon juice and adjust the seasonings.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131

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