Chickpea Stew Scented with Lemon and Cumin

Chickpea Stew Scented with Lemon and Cumin
Photo by Photography: Karry Hosford

Ingredients

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

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