this cafe dish, which seems to embody the light, flavorful, and vegetarian cravings that are so common in the summer months. I know that's the kind of food I've been jonesing for lately. Actually, meat is taking less and less of a center stage for me in general. I just can't seem to get enough of the veggies. My mom must have done something right! Anyway, if this dish is as easy to make and delicious to eat as it looks, I could see it becoming a summer staple. Let me know if you try it!
Tunisian Chickpea Stew (Serves 4 to 6)
3 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 diced, seeded jalapeño pepper
2 chopped cloves garlic
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon turmeric
1½ cups diced potato
2 cups cooked chick peas (garbanzo beans)
4 cups diced tomato
1 cup fresh arugula
3 cups vegetable stock
Salt and pepper to taste
Heat oil over medium heat in large saucepan. Add onion, carrot and jalapeño and sauté for 5 minutes. Add fresh garlic, cumin, chili powder and turmeric. Sauté an additional 30 seconds. Stir in potatoes and remaining ingredients; bring to a boil and cover. Simmer for 15 minutes or until vegetables are tender.
Serve with couscous or steamed rice.
Garnish options: Toasted almonds, sun-dried apricots
Photo via The U-T