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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Chickpea stew is a delectable Middle Eastern dish. Pair it with a grain, like quinoa or rice.
1 pack Beleaves Dried Chickpeas
2 teaspoons salt
1 small onion, diced
2 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
1 teaspoon Pereg Turmeric
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper
28 ounces diced tomatoes
cilantro flakes
Place chickpeas in a bowl of water and soak overnight. Drain, then add the chickpeas and two teaspoons salt to a six-quart pot with water, generously covering by three inches of water. Bring to a boil, then cook on medium heat for one and a half hours, covered. Drain the chickpeas in a sieve.
Heat oil in the pot. Add onion and garlic and saute.
Add chickpeas, diced tomatoes, and spices. Bring to a boil and simmer for 15 minutes.
Serve over a cooked grain, such as quinoa or rice.
Sponsored by Beleaves
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