Chickpea Stew

Yield: 8 servings, 3/4 cup portions

Ingredients

• 2 teaspoons olive oil
• 3 cups onions, chopped
• 4 garlic cloves
• 1 pound bag carrots, cleaned and diagonally chopped into large chunks
• 3 celery stalks, sliced 1/2" thick with tops removed
• 1 teaspoon vinegar, cider
• 1 vegetarian bouillon cube (optional)
• 2 pounds chickpeas, cooked (4 cups), or canned (drained and rinsed)
• 1-1/2 cup water
• 3 tablespoons sesame tahini
• 1 tablespoon cornstarch
• 1/2 tablespoon brown sugar (optional)

Directions

• Heat a heavy bottomed pan on medium heat.
• Add the 2 teaspoons olive oil, onion, garlic and stir well.
• Let cook for 3-5 minutes then add the carrots and celery.
• Mix the 1 teaspoon vinegar into 1/2 cup boiling water and add the bouillon cube, stirring until dissolved.
• Stir this mixture into the vegetables, cover, and let cook on medium heat until the carrots are tender but firm.
• Stir the vegetables occasionally to keep from sticking.
• When the carrots are tender, add the chickpeas, stir well and cook covered for another 5 minutes on medium heat.
• Dissolve the brown sugar, cornstarch, and tahini into the remaining 1 cup of cold water.
• Add this mixture to the dish, stirring well until thickened and heated thoroughly.

Nutritional Information

• Calories 370
• Protein 13 g
• Fat 16 g
• Iron 4 g
• Fiber 9 g
• Sodium 260 - 680 mg
• Potassium 34%
• Vitamin A 135%