Chick-Pea Stew

Photo: flickr user ratexla

Ingredients

2 tablespoons olive oil

2 cups chopped onion

3 garlic cloves minced

2 teaspoons toasted cumin seed ground

2 teaspoons minced fresh thyme

(or 1 tspn dried thyme, crumbled)

2 teaspoons minced fresh ginger

1 can tomatoes - (16 oz), chopped, with liquid

3 cups beef stock or broth

1 cinnamon stick

3 carrots cut diagonally

into 1/2"-thk slices

3 cups blanched broccoli florets

2 mediums yellow squash cut 1" pieces

1 can chick-peas - (10 ½ oz) drained

2 tablespoons minced fresh cilantro

Preparation

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring pasta occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth and cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes.

Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with "Steamed Couscous" (see recipe).

This recipe yields 4 to 6 servings.