Spiced Chickpea (Garbanzo Bean) Stew (Marga)

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Total time: 1 hour

Ingredients

Vegetables To Be Sautéed:

• ¼ cup extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 4 cloves garlic, minced
• 1 cup cubed, peeled Yukon gold potato, about 1 large
• 1 jalapeño pepper, seeded and finely chopped

Spices:

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper
• 1 teaspoon sweet paprika
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Chickpeas:

• Three 15-ounce cans chickpeas, drained, rinsed well and slightly mashed (or about 6 cups cooked and drained chickpeas )

Tomatoes, Tomato Paste, and Broth:

• One 14.5-ounce can chopped tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth or reduced-sodium chicken broth (1 quart)

Spinach and Cilantro:

• 4 cups fresh baby spinach, rinsed and coarsely chopped
• ⅓ cup cilantro, chopped

Rice:

• 1 recipe of Middle Eastern steamed rice

Ingredients

 (serves 4)

Section

Instructions

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.

Comments

Serves 6 to 8.

Categorized in

• Soups and Stews
• Beans
• Vegetables
• Vegetarian
• Middle Eastern

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