I love this recipe! I can’t wait to make it again this week.

(From the archives)

Spicy Chickpea Stew:
1 glug Olive Oil
1/2 C Onion, fine diced
1/2 tea Cumin
1 tea Yellow Curry
S&P
16 oz Diced Tomatoes, fresh or canned
16 oz Chickpeas, dried or canned
2 tea Dried Parsley

Sweat onions and seasoning in olive oil for five minutes. Add drained diced tomatoes; cook another 5-8 minutes. Add the chickpeas and parsley. Cook another ten minutes till the beans are soft but not mushy. Serve over rice of your choice. (optional)