Chickpea Stew / Estofado de Garbanzos

Serves 4

1 large yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil
2 cups cooked chickpeas
4 tomatoes, peeled and sliced into wedges
1 small yellow squash, peeled and diced
1 teaspoon cilantro
1 teaspoon ground cumin
1 teaspoon allspice
Salt and pepper

In a deep stock pot, saute the onion and garlic in oil until onions turn golden brown. Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a little water or vegetable broth if needed. Season to taste with salt and pepper.

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