Chickpea Stew Scented with Lemon and Cumin

Ingredients

• 1 tablespoon olive oil
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• ¼ cup lemon juice
• ½ cup chopped green onions
• ¼ cup lemon juice
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• + 19 more ingredients
• • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1 cup instant dry polenta
  • 1 cup instant dry polenta
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 ½ teaspoons bottled minced garlic
  • 1 cup chopped onion
  • 4 cups water
  • 4 cups water
  • 1 ½ teaspoons bottled minced garlic
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • ½ cup chopped green onions
  • ¾ cup reduced-fat sour cream
  • ¾ cup reduced-fat sour cream
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon black pepper

Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add ...

View full recipe at My Recipes