North Haledon


Chickpea Stew

02/01/2020

Ingredients:

  • Three cups of uncooked chickpeas ( or 2 large cans )
  • Water to soak and boil the beans
  • 1 tbsp. butter or margarine + 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 tbsp. tomato paste
  • 1 tsp dried red pepper flakes
  • 4 cups of water
  • salt to taste

Soak the chickpeas in hot water overnight. Drain. In a large pot cover the beans with cold water and boil for 15 minutes or until the beans are tender.

Drain and set aside.

In the pot, heat the oil and butter, saute the onion until soft, add the pepper flakes and the paste. Saute for another minute or two, add the chickpeas, water and salt. Bring to a boil, simmer on medium-low heat until the cooking liquid slightly thickens, remove from the heat. Serve hot over rice pilaf.

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