Peruvian Chickpea Stew

Total Time
40mins
Prep 10 mins
Cook 30 mins

The weather is turning colder here. Time for stews.

Ingredients Nutrition

Directions

  1. In a deep pot, saute onions and garlic in oil until onions turn pale brown.
  2. Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
  3. Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
  4. Serve hot over cook-ed brown rice.
Most Helpful

Made this for a foreign food potluck, and it was very well received. It was a new experience for me to have others ask for my recipe at these monthly functions because everything I make for them is a first-time experience, and few turn out too spectacularly. Serving leftovers at later meals, it didn't seem quite as tasty as on its first appearance. Only thing I did differently from the printed recipes was I didn't peel the yellow summer squash. Also, I didn't serve it over brown rice, just served it "as is".