CHICKPEA STEW W/ LEMON AND CUMIN
Steps:
- 1. Bring water to boil in med saucepan. Gradually add polenta, stirring with whisk. Reduce heat and simmer 3 min. Remove from heat; stir in butter. Cover and set aside. 2. Heat oil in large nonstick skillet over mid-high. Add onion and garlic; saute 3 min. Add lemon juice, cumin, pepper, chickpeas, tomatoes; bring to boil. Reduce heat and simmer 6 min. Stir in scallion. Serve over polenta. Top with sour cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love