 |
|
Chickpea Stew (vegan)
2 cups dried garbanzo beans, soaked overnight (or all day)
1 onion, chopped
1 tomato, chopped
1-inch piece fresh gingerroot, grated
3 tablespoons ground coriander
6 garlic cloves, chopped
3 tablespoons cumin
freshly ground black pepper
juice of a lemon
a handful fresh parsley, chopped
a handful fresh cilantro, chopped
In a pot, cover the chickpeas with liquid of your choice. Bring
to a boil and simmer for a while. Add onion, tomato, ginger,
coriander, garlic, cumin and pepper, and simmer, covered, until
chickpeas are tender. Add lemon juice; stir in parsley and cilantro.
Serve with fresh baked cornbread.
|
|
Chickpea Stew