Casbah Chickpea Stew
Make this with vegetable bouillon for a vegetarian meal. It’s a healthful, economical and oh, so easy one-pot dish for the RV cook. It’s traditionally made quite spicy, but we prefer to pass the hot sauce so everyone can add heat only if they choose.
3 tablespoons canola oil
Large onion, diced
2 to 3 ribs celery, chopped
2-3 cloves garlic, smashed
½ cup snipped, dried fruit e.g. apricots, apples or plums
2 teaspoons each cinnamon, sweet paprika
½ teaspoon each ground coriander and cumin
6 cups water
4 chicken, beef or vegetable bouillon cubes
2 cans, 15 ounces each, chickpeas (also called garbanzo beans)
15-ounce can diced tomatoes with juice
Hot sauce (optional)
In a large saucepan, sizzle onion and celery in hot canola oil, gradually stirring in garlic and fruit. When onion is translucent, stir in herbs. Drain, rinse and drain chickpeas. Add water to the pot, bring to a boil and stir in bouillon, chickpeas and tomatoes. Cover, reduce heat and simmer 20 minutes or until onion and celery are tender and dried fruit is plump. Ladle into soup plates and garnish with a tablespoon of yogurt if you wish. Pass the hot sauce. Makes 6 main dish portions.
See more of Janet Groene’s RV-ready recipes at CampAndRVCook.