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Stewed Chickpeas with Tomato, Summer Squash, and Cilantro

14 August

This dish is so easy to make. Hearty and delicious, it improves with time.

3 tablespoons olive oil
3 tablespoons minced garlic
3 cups squash, small dice
1 cup tomato, seeded and diced
3 cups cooked chickpeas, drained and rinsed
2 tablespoons chicken or vegetable broth
¼ cup chopped cilantro
1 teaspoon sea salt or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup lime juice

1. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the squash and tomato and sauté until the squash is tender, about 4-5 minutes.
2. Add the chickpeas and enough broth to keep them moist. Stew until heated through, about 6-7 minutes.
3. Add the cilantro and season to taste with the sea salt, black pepper, and lime juice.

Makes 8 servings

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