Prep 10 mins
Cook 30 mins
The weather is turning colder here. Time for stews.
- 1 large yellow onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 2 tablespoons olive oil
- 2 cups cooked chickpeas
- 4 tomatoes, peeled and sliced into wedges
- 1 small yellow squash, peeled and diced
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- salt or salt substitute, and freshly cracked
- black pepper
- cooked brown rice
- In a deep pot, saute onions and garlic in oil until onions turn pale brown.
- Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
- Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
- Serve hot over cook-ed brown rice.
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".