Chickpea Stew
Source
Mark Bittman, Food Matters, heavily modified
Prep Time |
Cook Time1 hr |
Total Time1 hr |
Ingredients
| 2 | cups | cooked/canned chickpeas drained |
| 1 | qt. | vegetable broth |
| 3 | Tbsp. | olive oil or other cooking fat |
| 2 | small zucchini chopped (or eggplant) | |
| 1 | lb. | mushrooms cleaned and sliced |
| 1⁄2 | onion chopped | |
| 1 | stalk celery chopped | |
| 1 | large carrot chopped | |
| 1 | Tbsp. | garlic, minced |
| 2 | cups | chopped tomato with liquid, canned OK |
| 1⁄4 | tsp. | each, spices: ginger, cumin, oregano |
Prep Notes
The day of: If cooking chickpeas from dried, start after breakfast.
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