Chickpea Stew

Info
Cook Time: About 30 minutes

Serves: 4

Ingredients

 * Lowfat cooking spray


 * 1 large onion, chopped


 * 1 medium-sized green bell pepper, seeded and chopped


 * 2 cloves garlic, minced


 * 1 1/2 teaspoons ground cumin


 * 1/2 teaspoon paprika


 * 1/8 teaspoon cayenne pepper


 * 2 cups low-sodium and low-fat vegetable broth


 * 1 1/2 cups water


 * 1 10- ounce package frozen corn


 * 1 tablespoon fresh oregano, chopped


 * 1 15-ounce can chickpeas (also labeled as garbanzo beans)


 * 1 cup tomatoes, coarsely chopped


 * 2 tablespoons green onions, sliced (optional)

Directions
1.Spray a large saucepan with lowfat cooking spray then raise heat to medium-high. Add onion, bell pepper, garlic and stirfry until onion is tender. Stir in cumin, paprika, and cayenne pepper and cook for 1 minute.

2.Stir in broth, water, corn and oregano then raise heat to bring to a boil then reduce heat to medium-low. Cover and simmer for 7 minutes.

3.Add chickpeas and tomatoes, then stir thoroughly. Cover and simmer for 3–4 minutes.

4.Serve stew with a sprinkle of green onions.

Source

 * Chickpea Stew from the Public Health Cookbook -- original source of recipe, government resource in the public domain