Chickpea Stew Scented Wtih Lemon and Cumin

Cooking Light Oct 2003 "The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce."

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  cups water
• 1  cup  dry  instant polenta
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1 1⁄2 teaspoons  bottled minced garlic
• 1⁄4 cup lemon juice
• 1  teaspoon ground cumin
• 1⁄4 teaspoon black pepper
• 2 (15 ounce) cans chickpeas, drained (garbanzo beans)
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 1⁄2 cup  chopped green onion
• 3⁄4 cup reduced-fat sour cream

Directions

1. Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk.
2. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
3. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes.
4. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes.
5. Stir in the green onions. Serve stew over polenta. Top with sour cream.