chickpea cilantro stew

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Chickpea Cilantro Stew with Cumin Croutes

 

Recipe By :AMA Organization

Serving Size : 4 Preparation Time :0:00

Categories : Beans {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons extra-virgin olive oil -- and

1 1/2 tablespoons extra virgin olive oil -- divided

1 teaspoon ground cumin

5 ounces Italian or French bread -- 3/4-inch slices (1 per

serving)

1 large onion -- chopped

4 garlic cloves -- finely chopped

4 cups ready-to-serve vegetable broth -- [see comment]

38 ounces canned chickpeas -- rinsed

1 cup packed cilantro sprigs

3 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

1 1/2 cups chopped seeded fresh tomatoes

Salt and freshly ground black pepper -- to taste

 

1. Preheat the oven to 375F. To make the croutes, stir together the 4 teaspoons

of olive oil with the cumin in a small bowl. Brush the flavored oil lightly over

both sides of the bread slices and arrange on a baking sheet. Bake in the

preheated oven for about 10 minutes, turning once, until toasted on both sides.

Set aside.

 

2. Heat the remaining 1 1/2 tablespoons of oil in a large skillet or Dutch oven.

Add the onion and saute over medium heat, stirring occasionally, until softened,

about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the

broth and chickpeas and bring to a boil over high heat. Reduce the heat to low

and cook, covered, for 20 minutes to blend the flavors.

 

3. In a blender or food processor, process about half of the chickpea and broth

mixture with the cilantro, lemon juice and lemon peel to make a smooth puree.

 

4. Return the pureed mixture to the pan with the remaining whole chickpeas and

reheat gently, about 2 minutes. Stir in the chopped tomatoes and simmer until

just heated through, about 2 minutes. Season with salt and pepper to taste.

Serve immediately so that the colors remain bright.

 

5. Place the cumin croutes in shallow soup bowls or on rimmed plates and spoon

the stew over them.

 

 

COMMENT: Authors suggested low-sodium defatted chicken broth or vegetable broth.

 

REF - Excerpted from American Medical Association Family Cookbook, American

Medical Association 1997 by Melanie Barnard and Brooke Dojny, et al

 

Source:

" American Medical Association Family Cookbook "

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Serving Ideas : MAIN DISH SERVING 453 cals, 116 cals from fat, 13g total fat, 2g

sat fat, 0mg chol, 978mg sodium, 69g total carbs, 13g fiber, 18g prot

 

NOTES : Enlivened with fresh cilantro and lemon, this chickpea stew typifies the

delicious, spicy food of the Mediterranean region. Spoon the stew over croutes

(literally crusts of French bread) that you have brushed with cumin-flavored oil

and baked.

 

Nutr. Assoc. : 0 0 0 756 0 0 0 0 383 0 0 20183 0