Moroccan-Style Chickpea Stew

Photo: flickr user YoAmes

Ingredients

2 cups Onion, chopped

1 Clove garlic, minced

1 cup Water

2 can Chickpeas, drained

29 ounces Canned tomatoes, cut up

cup Tomato paste

cup Raisins

1/4 cup Slivered almonds

1/2 teaspoon Ground black pepper

1/2 teaspoon Dried thyme, crushed

1/4 teaspoon Salt

1/4 teaspoon Ground cinnamon

1/4 teaspoon Ground allspice

1/8 teaspoon Ground red pepper

1/2 cup Chicken broth

4 cups Couscous, cooked, hot

Fresh cilantro

Preparation

Combine onion, garlic, and water in a 12 inch skillet; bring to boiling.

Reduce heat and simmer, covered, 3 minutes. Drain; return onion and garlic to skillet.

Add garbanzo beans, undrained tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 to 10 minutes or until desired consistency. Serve over hot couscous. Garnish with fresh cilantro, if desired.