Wednesday, February 4, 2009

Chickpea and Fire Roasted Tomato Stew

(by Rachael Ray)


* 1/4 cup extra-virgin olive oil, 2 turns of the pan
* 2 cloves garlic, chopped
* 2 cans chickpeas, drained
* 1 small onion, coarsely chopped
* 2 teaspoons ground cumin, 2/3 palmful
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon turmeric
* Salt and pepper
* 2 cups chicken or vegetable stock
* 1 (28-ounce) can fire roasted tomatoes
* 1 cup plain yogurt (optional)
* Warm pita, any flavor or variety, toasted (optional)


Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

(Note: When I make this, I usually just grind one can of chickpeas; I leave the other can whole for some textural variety. I like to serve this stew over couscous, I don't usually do the yogurt and pita thing.)

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