Stewed Chickpeas with Tomato, Summer Squash, and Cilantro

Stewed Chickpeas with Tomato, Summer Squash, and Cilantro

This dish is so easy to make. Hearty and delicious, it improves with time.

Ingredients:
3 tablespoons olive oil
3 tablespoons minced garlic
3 cups squash, small dice
1 cup tomato, seeded and diced
3 cups cooked chickpeas, drained and rinsed
2 tablespoons chicken or vegetable broth
¼ cup chopped cilantro
1 teaspoon sea salt or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup lime juice

Directions:
1. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the squash and tomato and sauté until the squash is tender, about 4-5 minutes.
2. Add the chickpeas and enough broth to keep them moist. Stew until heated through, about 6-7 minutes.
3. Add the cilantro and season to taste with the sea salt, black pepper, and lime juice.

Makes 8 servings

By | 2013-08-14T09:48:20+00:00 August 14th, 2013|Recipes|Comments Off on Stewed Chickpeas with Tomato, Summer Squash, and Cilantro