The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

　　

Ingredients

makes 4 servings

　　2 tablespoons extra-virgin olive oil

　　1 cup diced (1/4 inch) red onion

　　2 tablespoons finely minced garlic

　　1 teaspoon ground cumin

　　2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained

　　1 can (14 ounces) Italian plum tomatoes, chopped, with their juices

　　4 sprigs fresh thyme or 1 teaspoon dried thyme

　　1 teaspoon honey

　　1 teaspoon fresh lemon juice

　　1 can (14 ounces) chicken broth

　　Salt and freshly ground black pepper, to taste

　　1/2 cup chopped flat-leaf parsley

　　Cooked couscous for serving (optional)

　　

Step 1

1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.

　　

Step 2

2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.

　　

Step 3

3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

　　

Nutrition Per Serving

Per serving (without couscous): 460 calories

　　67 g carbohydrates

　　22 g protein

　　12 g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.