Chickpea Stew Scented Wtih Lemon and Cumin |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Cooking Light Oct 2003 The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce. Ingredients:
4 cups water |
1 cup dry instant polenta |
1 tablespoon butter |
1 tablespoon olive oil |
1 cup chopped onion |
1 1/2 teaspoons bottled minced garlic |
1/4 cup lemon juice |
1 teaspoon ground cumin |
1/4 teaspoon black pepper |
2 (15 ounce) cans chickpeas, drained (garbanzo beans) |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1/2 cup chopped green onion |
3/4 cup reduced-fat sour cream |
Directions:
1. Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk.
2. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
3. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes.
4. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes.
5. Stir in the green onions. Serve stew over polenta. Top with sour cream.
|
|