Peruvian Chickpea Stew
The weather is turning colder here. Time for stews.
Steps
In a deep pot , saute onions and garlic in oil until onions turn pale brown.
Add the chickpeas , tomato wedges , diced squash , and all the seasonings.
Reduce heat , cover , and cook for about 30 minutes.
Stir often.
Add a few teaspoons of water or vegetable broth if needed.
Serve hot over cook-ed brown rice.
Ingredients
yellow onion, garlic cloves, olive oil, chickpeas, tomatoes, yellow squash, coriander, ground cumin, allspice, salt, black pepper, cooked brown rice