Spiced Chickpea (Garbanzo Bean) Stew (Marga)


Vegetables To Be Sautéd:



Tomatoes, Tomato Paste, and Broth:

Spinach and Cilantro:



  1. Heat olive oil in a large pot over medium-low heat.
  2. Add vegetables and sauté until they begin to soften; 5 to 10 minutes.
  3. Stir in spices.
  4. Pour the rinsed and drained chickpeas into a shallow bowl.
  5. Using a potato masher, coarsely mash the chickpeas so that some are slightly mashed and others are still whole.
  6. Add the mashed chickpeas to the pot.
  7. Stir in the tomatoes, tomato paste, and broth.
  8. Simmer, uncovered for 45 minutes.
  9. Five minutes before serving, stir in the coarsely chopped spinach and cilantro.
  10. Adjust salt to taste.
  11. Serve with Middle Eastern Steamed Rice.


Serves 6 to 8.

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