Wednesday, February 17, 2010

Chickpea and Sun-dried Tomato Stew

Another simple recipe to warm your bellies.  This one I copied from a friend several years back and have since altered it here and there.  It's one that after making it we often ask ourselves why we don't make it more often.

Chickpea and Sun-dried Tomato Stew

1 medium onion, diced
3 garlic cloves, minced
1 carrot, diced
1 Tablespoon oil
3 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes
6 sun-dried tomatoes, chopped into pieces
1 teaspoon ground cumin
1 teaspoon stone-ground mustard
dash cayenne
dash black pepper
3 cups vegetable stock
1 Tablespoon soy sauce
1 Tablespoon cider vinegar 
1 Tablespoon lemon juice
2 Tablespoons Tahini
1/4 cup fresh chopped parsley

Saute the onion, garlic and carrots in the oil over medium heat, till onion is soft.  Add the everything else except the tahini and parsley.  Bring to a boil, reduce the heat to medium-low and simmer 15-20 minutes.  Blend 1/2 the soup in a blender with the tahini until smooth.  Return to the pot and stir in the parsley.


Small Footprints said...

Yum ... this looks delicious! Do you usually eat it, as is, or do you serve it with rice, pasta, etc.? The flavors must be amazing!

Thanks for sharing!

Small Footprints

Maurie Kirschner said...

We usually have it as is or serve some sort of bread along side it. Flat breads are nice with these flavors.

I'm glad you like the sound of the recipe!