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Title: Chickpea Stew With Middle Eastern Spices
Yield: 2 Servings

Ingredients

      2 c  chickpeas, cooked or canned
      1 c  chicken stock
    1/4 c  onions, chopped
      2 sl ginger, cut 1/8-inch thick
    1/8 ts cayenne pepper
      1 ts ground cumin
    1/2 ts ground coriander
    1/4 ts saffron
      1    salt to taste
      1    plum tomato seeded and diced
           - or
      1    canned plum tomato, crushed
      1    lemon juice

Instructions

In a 2-quart saucepan combine the chickpeas, stock, onion, ginger,
cayenne, cumin, coriander, saffron, and salt. Bring to a boil, then
cook gently, uncovered, over low heat, stirring occasionally, until
the stew has thickened a bit, about 15 minutes. If necessary, add a
little more stock.

Add the tomato and cook another 2 minutes, until it is softened. Add a
squeeze of lemon juice and adjust the seasonings.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 131

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