Chickpea Stew

Chickpea Stew

Serves 3

2 tablespoons extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
2 tablespoons finely minced garlic
1 teaspoon ground cumin
2 cans (each 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 fresh thyme sprigs, or 1 teaspoon dried thyme leaves
1 teaspoon honey
1 teaspoon fresh lemon juice
1-3/4 cups chicken broth, preferably homemade (see page 434)
Salt and freshly ground black pepper, to taste
About 1-1/3 cups couscous (optional)
1/2 cup chopped fresh flat-leaf parsley leaves

1. Heat the olive oil in a heavy saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until it is almost completely wilted, 8 to 12 minutes. Add the garlic and cook for another 2 to 3 minutes. Stir in the cumin and cook to mellow the flavors, 2 minutes.
2. Add the chickpeas, tomatoes with their juices, thyme, honey, lemon juice, broth, and salt and pepper. Bring to a boil, skimming off any foam that forms on the surface. Then reduce the heat to medium and simmer, uncovered, until the sauce thickens slightly, 15 to 20 minutes.
3. Meanwhile, cook the couscous according to the package directions (you'll want about 4 cups cooked). Keep warm.
4. Taste the chickpea stew and adjust the seasonings as needed. Remove the thyme sprigs if using, and stir in the parsley. Spoon the couscous into four shallow bowls, top with chickpea stew, and serve immediately