Cool tomato photo by Darwin Bell.
Here's another yummy recipe from The Six O'Clock Scramble. I've been sending this around to all my siblings because it's easy, healthy, filling, and delicious!
Chickpea Tomato Stew
Serve over Israeli (large grain) couscous. (I've tried it on regular couscous and that's tasty, too.)
2 Tbsp. olive oil
3 shallots, finely chopped (I've also used yellow onions or green onions)
2 tsp. to 1 Tbsp curry powder (depending on how spicy you like it)
1 tsp. ground cumin
15 oz. canned chickpeas (garbanzo beans), drained and rinsed
15 oz. diced tomatoes, with their liquid (don't get the kind with the spices mixed in)
1 cup red pasta sauce or tomato sauce
1/4 cup fresh mint and/or oregano, or 3/4 tsp. dried oregano, or to taste (fresh mint is the best!)
1 cup nonfat or low fat sour cream or plain yogurt, for serving (optional)
In a heavy skillet, heat the oil over medium heat. Add the shallots and sauté them until they start to brown, 3-4 minutes. (If you are making couscous, start that now.)
Add the curry powder and cumin and cook, stirring, for another minute. Add the chickpeas, tomatoes and pasta sauce (if using dried oregano rather than fresh, add it now, too) and simmer it for about 10 minutes. Remove it from the heat and stir in the fresh mint and/or oregano.
Serve the stew over the couscous, topped with a spoonful of sour cream or yogurt, if desired. For a make-ahead option, you can refrigerate it for up to 3 days, or freeze it for up to 3 months before serving it.