Gingery Chickpea Stew

I’ve been carrying around a recipe for a few months.  It has made it across state lines and through three changes in housing for me unscathed.

Well, actually, the recipe was a little scathed.  Just the right amount to make it appear as though the page contained the recipe for a meal that is an old family favorite.  The paper is crinkly and soft, almost like cloth, and the edges are torn.  Luckily no ingredients have been omitted as a result.

I knew the recipe was a keeper as soon as I read it.  It sounded warm and comforting and the ingredients were all ones that were in my pantry at all times.

That last part about it being a meal made from pantry staples was my saving grace the day I decided to whip this up.  While entertaining my mom for the afternoon, I spoke of eating some split pea soup I’d recently made for lunch.  The problem was that she, too, had recently made split pea soup.  So this was plan B.  It should have been plan A all along though.  It was that good.

One Year Ago: Hungarian Barley Stew

Gingery Chick Pea Stew (adapted from GH)
1 tablespoon vegetable oil
1 (1 pound) jumbo onion, chopped
2 clove(s) garlic, crushed with press
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1/4 teaspoon(s) ground red pepper, cayenne
1 can (28 ounces) diced tomatoes
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) grated peeled fresh ginger
3 cup(s) cooked garbanzo beans, or 2 cans (15 ounces each) low-sodium garbanzo beans
1/2 cup(s) water
1 1/2 teaspoon(s) sugar

In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and garlic. Cook 10 minutes or until golden and tender, stirring occasionally.

To saucepot with onion, add cumin, coriander, and ground red pepper. Cook 1 minute or until fragrant, stirring. Add tomatoes, lemon juice, and ginger. Heat to boiling, then stir in garbanzo beans and water. Simmer 15 to 20 minutes or until sauce thickens, mashing a few beans and stirring occasionally. Stir in sugar and 1/4 teaspoon salt. Makes about 7 cups.