Chickpea Stew Scented with Lemon and Cumin
Chickpea Stew Scented with Lemon and Cumin is a gluten free and vegetarian main course. One portion of this dish contains about 12g of protein, 11g of fat, and a total of 342 calories. This recipe serves 6. If you have pepper, water, green onions, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event.
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 onion and garlic; saut for 3 minutes.
Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions.
Serve stew over polenta. Top with sour cream.