Mediterranean Chickpea Stew
This is a easy to prepare and a delight to devour! We’ve made this several times (to rave reviews) at Select Stores. Serve it warm over basmati rice or with pita bread and plain yogurt on the side. Nutritionally this dish is high in protein, fibre, and low in fat.
Serves 4 people.
2 medium leeks
the zest of 1 organic lemon and 1 Tbsp.lemon juice
2 Tbsp organic Extra Virgin Olive Oil
1 1/2 tsp coriander,ground
1 tsp cumin,ground
1 tsp fennel seed,ground
1/2 tsp sea salt
1/8 tsp cayenne pepper
1 15 oz.can organic diced tomatoes,with their juices
1 14 oz.can organic chickpeas rinsed and drained
12 Kalamata olives,pitted and chopped
pita bread or hot,cooked organic millet or basmati rice
1 – 2 oz Feta cheese,broken into small pieces
1. Trim the leeks, slit them lengthwise in half and rinse well under running water to remove any sand or grit. Coarsely chop the leeks.
2. Grate the zest from the organic lemon and squeeze 1 tablespoon juice from half of the same lemon; set aside.
3. In a large skillet, heat the oil over medium heat. Add the leeks, coriander, cumin, fennel, salt and cayenne. Cook, stirring often, until the leeks are soft, about 5 minutes.
4. Add the tomatoes with their liquid, the chickpeas, olives and lemon zest. Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the tomato sauce is very thick, about 15 minutes.
Remove from the heat and stir in the lemon juice. Serve immediately over cooked millet or rice. Garnish with feta cheese.