Chickpea Stew

1 Tablespoon safflower or sunflower oil

2 cans chickpeas, drained and rinsed

7 cups water

2 teaspoons salt

2 cups chopped onion

2 medium carrots, sliced or diced

2 potatoes, peeled and diced

Sautee onion with oil until soft. Add vegetables and water. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally. Serve as a soup/stew or over rice.

Yield: 6 to 8 servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s