Chickpea Stew Scented with Lemon and Cumin
Chickpea Stew Scented with Lemon and Cumin
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 instant dry 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 cans chickpeas (15 ounce cans) drained
- 2 cans diced tomatoes (14.5 ounce cans) undrained
- 1/2 cup chopped green onions
- 3/4 cup reduced-fat sour cream
Instructions
Cook Polenta
- Bring water to a boil in a medium saucepan.
- Gradually add polenta, stirring constantly with a whisk.
- Reduce heat, and simmer 3 minutes, stirring frequently.
- Remove from heat; stir in butter.
- Cover and set aside.
Cook Stew and Serve
- While polenta cooks, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic; sauté for 3 minutes.
- Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil.
- Reduce heat, and simmer 6 minutes.
- Stir in the green onions.
- Serve stew over polenta, and top with sour cream.
Notes
Found online at: https://www.myrecipes.com/recipe/chickpea-stew-scented-with-lemon-cumin