Chickpea Curry Stew Recipe Credits go to Bernice Colt for this recipe!!! The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them. 2 tablespoons extra-virgin olive oil 1 cup diced (1/4 inch) red onion 2 tablespoons finely minced garlic 1 teaspoon ground cumin 2 cans (15 ounces each) chickpeas (garbanzo beans,) rinsed and drained 1 can (14 ounces) plum tomatoes, chopped with their juices 4 springs fresh thyme or 1 teaspoon dried thyme 1 teaspoon honey 1 teaspoon fresh lemon juice 1 can (14 ounces) chicken or vegetable broth Salt and freshly ground black pepper, to taste 1/2 cup chopped flat-leaf parsley Cooked couscous for serving (optional) 1. Place the olive oil in a heavy saucepan over medium-low hear. Add the onion, stirring occasionally, and cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 more minutes to mellow the flavors. 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15-20 minutes. Adjust the seasonings the stir in the parsley. 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately. Serves 4. Per serving (without couscous): 460 calories, 67g carbohydrates, 22g protein, 12g fat, no cholesterol. Andrew's Notes: This dish is very tasty indeed. We served it over wild rice, which was excellent. Also, I like things a little spicy, so I added a tsp of curry powder and a tsp of chillin powder at the same time as the thyme.