posted by Sue Freeman 08-17-98 7:14 AM
African Stew
1 cup dry chickpeas (garbanzo beans)
2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup sliced carrots
2 fresh green chilies
1 cup sliced zucchini
2 cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon (freshly ground) black pepper
2 1/2 cups vegetable stock or chicken stock
1/2 cup raisins
Juice of 1 lemon
1/4 cup chopped green onions, white part only
2 tablespoons chopped fresh cilantro
Soak chickpeas in water overnight in the refrigerator.
Drain and rinse the chickpeas. Put them in a large, heavy casserole covered with cold water.
Bring to a boil and cook chickpeas until tender, about 1 hour.
The cooking time depends on the age of the chickpeas. Drain chickpeas, chop them coarsely and set aside.
Heat the oil in a large, heavy skillet and sauté the onion, garlic, carrots, chilies and zucchini for 3 minutes.
Add the tomatoes, cumin, salt and pepper and simmer for 2 minutes.
Add the stock and raisins, and bring the mixture to a boil.
Add the chopped chickpeas to the boiling mixture, reduce the heat to a simmer, cover and simmer for 25 minutes.
Stir in the lemon juice, scallions and cilantro, and serve.
Serves 4 to 6.