This Hearty Lebanese Inspired Stew Is Delicious! ..Even More Healthier Made Vegan! It’s Filling And The Cumin In The Chickpeas Add Great Flavor!! Excellent Source Of Protein From The Legumes....Like The Chickpeas!! Excellent Stew To Serve On A Cold Chilly Day!
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minIngredients
4 Tbsp. olive oil, divided
1 cup of dried vegan chick chunks (purchase from health food store)
sea salt
3 large garlic cloves, minced
1/2 large onion, diced
1 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves (optional)
2 15-0z. cans chickpeas, rinsed drained
1/2 cup chopped drained roasted red peppers from a jar
2 Tbsp. (or more) fresh lemon juice
6 cups vegetable broth
3 Tbsp. coarsely chopped flat-leaf parsley (garnish)
Directions
In a medium pot over medium high heat, Bring 3 cups of vegetable broth to a boil and add chicken chunks. Cook until tender, about 20 minutes... reduce heat. While chicken chunks are cooking; add oil to skillet and sauté onions and garlic, stirring often for 30 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add chickpeas; stir an additional 1minute. Add lemon juice along with bay leave if desired and roasted peppers from jar, stirring. Add sauce mixture to chicken chunks and the remaining 2 cups of vegetable broth. Simmer, uncovered until chunks are tender, about 20 minutes. Season with salt and more lemon juice, if desired. Serve with Rustic Bread and Rice!! ..Garnish with parsley.
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