Chick Pea Stew

Ready in 1 hour

This recipe is from Mediterranean Harvest, by Martha Rose Shulma. I found it in one of Food & Wine's Best of the Best series.

Top-ranked recipe named "Chick Pea Stew"

5 avg, 1 review(s) 100% would make again


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2 tbsp extra virgine olive oil
2 onions; sliced
4 cloves garlic; chopped
1 tsp cumin seeds; crushed
1 tsp fennel seeds; crushed
1 tsp brown sugar; or 2 tsp. pomegranate molasses
1 white wine vinegar; sherry venegar, or lemon juice
4 12-oz can tomatoes; draned and chopped
0.5 tsp Aleppo pepper*
4 leaves spinach
0.5 pound dried chick peas; cooked and drained, or 1 can (15 oz can) rinsed and drained
1 Salt
0.25 c fresh herbs, preferable a mix of flat-leaf; chopped
1 Lemon; wedges
1 yogurt; Drained
1 *If you can't find Alepo pepper; substitute 4 parts sweet paprika to 1 part cayenne

Original recipe makes 4



Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.


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This dish keeps well for a few days in the refrigerator, and benefits from being made ahead. [I posted this recipe.]
OrganicAnnie 4 years ago
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