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Winter Spice Chickpea Stew
Posted by Olivia on Tue, January 18, 2011
This year, be good to yourself—eat more vegetables, beans, and healthy fats. It’s easy to do when it tastes good!
For a hearty meat-free meal this winter, try this delectable stew. Chickpeas, also known as garbanzo beans, make up the bulk of the dish, and they’re accented with spices like cumin and cinnamon and sweet, caramelized vegetables. Rather than adding wine or sugar to the stew for extra flavor, we opted for a touch of our Fig Balsamic Vinegar—its robust fruity notes pair perfectly with the Middle Eastern flavors of the dish. Finished off with savory olives and fresh mint, it’s a stew unlike any you’ve ever had, but one you’ll definitely want to make again.
It’s hard to believe, but this stew is gluten-free, vegan, and perfect for any wholesome appetite. Enjoy!
2 tablespoons medium intensity Extra Virgin Olive Oil
1 red onion, chopped into large pieces
2 green zucchini, cut into ½-inch pieces
5 cloves garlic, sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon black pepper
2 (15-ounce) cans chickpeas, drained
1 (15-ounce) can crushed tomatoes, in juice
1 ½ cups vegetable broth or water
3 tablespoons Fig Balsamic Vinegar
½ cup sliced, pitted olives of choice
¼ cup chopped fresh mint
- Heat oil in a medium pot over medium. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add zucchini and cook until light golden, stirring, about 4 minutes.
- Add garlic, cinnamon, cumin, salt, and pepper to pot; cook until fragrant, stirring, about 1 minute.
- Add chickpeas, tomatoes, broth, and vinegar to pot; bring to a boil over high heat. Reduce to a simmer, cover, and cook 15 minutes.
- Add olives and mint to pot; stir and cook until heated through, about 2 minutes. Serve warm.
Makes 4 large servings.
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