Chickpea Stew Scented with Lemon and Cumin

Photo by Photography: Karry Hosford
Ingredients
- 1 tablespoon olive oil
- 1 cup instant dry polenta
- 1 cup instant dry polenta
- ¼ cup lemon juice
- 1 cup chopped onion
- 4 cups water
- 4 cups water
- + 19 more ingredients
-
- 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
- ¼ teaspoon black pepper
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 tablespoon butter
- 1 cup chopped onion
- 1 ½ teaspoons bottled minced garlic
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained
- ¼ cup lemon juice
- ½ cup chopped green onions
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 ...
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