Soup & Stew
4 servings
10 minutes
40 minutes
Melissa's Corporate Chefs
2 tablespoons extra virgin olive oil
1 cup red onion, diced
2 tablespoons organic garlic, roasted and minced
1 teaspoon ground cumin
1 pound garbanzo beans
1 pound Roma tomatoes, chopped with their juices
4 sprigs thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon organic lemon juice, freshly squeezed
14 ounces chicken stock
Salt and fresh ground black pepper to taste
1/2 cup organic parsley, chopped
Couscous for serving (optional)
Place the olive oil in a heavy saucepan over medium-low heat.
Add the onion; stirring occasionally, cook until wilted, about 12 minutes.
Add the garlic during the last 2 minutes.
Stir in the cumin and cook 2 minutes more to mellow the flavors.
Add the garbanzo beans, 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 to 20 minutes.
Adjust the seasonings and stir in the parsley.
To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
