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- Chickpea and Tomato Stew
- (Stufato di Ceci e Pomodoro)
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- Ingredients:
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- 1 can diced tomatoes
Two 15-ounce cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
3 garlic cloves, chopped
One 2-inch slice of fresh ginger, grated
1/4 cup extra virgin olive oil
1 onion, diced
2 tablespoons ground cumin
1 tablespoon ground coriander
3/4 teaspoon cayenne pepper
2 cups water
2 tablespoons cilantro leaves
Salt and pepper to taste
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- Directions:
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- In a large skillet over high heat, add the olive oil and onions sauteing until the onions begin to sizzle.
Reduce the heat to medium and cook until the onions turn golden brown.
Add the garlic and ginger and cook until the garlic is fragrant.
Add the cumin, coriander, and cayenne.
Cook for one minute to bring out the flavors of the spices.
Add the tomatoes and water then simmer until thickened.
Add the chickpeas and simmer for another 10 minutes so that the chickpeas take on the flavors of the tomato sauce.
Season with salt and pepper.
Serve topped with the cilantro leaves. Serves 2-3.
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- That's it!
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