Chickpea Stew

Description
Chickpea Stew from the Public Health Cookbook -- original source of recipe, government resource in the public domain
 * Cook Time: About 30 minutes
 * Serves: 4

Ingredients

 * low-fat cooking spray
 * 1 large onion, chopped
 * 1 medium-sized green bell pepper, seeded and chopped
 * 2 cloves garlic, minced
 * 1½ teaspoons ground cumin
 * ½ teaspoon paprika
 * ⅛ teaspoon cayenne pepper
 * 2 cups low-sodium and low-fat vegetable broth
 * 1½ cups water
 * 1 x 10 ounce package frozen corn
 * 1 tablespoon fresh oregano, chopped
 * 1 x 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 low-fat cooking spray then raise heat to medium-high.
 * 2) Add onion, bell pepper, garlic and stir-fry until onion is tender.
 * 3) Stir in cumin, paprika, and cayenne pepper and cook for 1 minute.
 * 4) Stir in broth, water, corn and oregano then raise heat to bring to a boil then reduce heat to medium-low.
 * 5) Cover and simmer for 7 minutes.
 * 6) Add chickpeas and tomatoes, then stir thoroughly.
 * 7) Cover and simmer for 3–4 minutes.
 * 8) Serve stew with a sprinkle of green onions.