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Easy Chickpeasy Stew

February 21, 2009

My mom made this the other night. It’s another example of those great “cupboard” recipes.

Ingredients:
1 can chickpeas, drained
2 cans chopped tomatoes (with garlic or whatever other flavor you like)
1 small white onion, chopped
1-2 cloves garlic, chopped (optional)

Brown onion in a little olive oil in the bottom of a medium-sized saucepan or small stockpot. When onions are cooked through, add tomatoes and chickpeas. Cook until thoroughly heated. The stew will be very thick. Cook longer if you add the garlic as you’ll want it to cook through and the flavor to develop.

Serve with a little shredded cheese and some crusty fresh bread or garlic bread for a hearty and satisfying winter meal.

You could add a little roast chicken, as my mom did with some leftovers we had, but I prefer it without. There’s just something about the big chunks of tomato, the tender, starchy chickpeas, and the onions that satisfies. Even though I’m not by an means a vegetarian, sometimes vegetables can be amazing all by themselves.

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