Chickpea & Tomato Stew

Chickpea & Tomato Stew

From: Cuisine at Home Issue No. 97
Makes 14 cups
Prep time: 30 minutes
cook time: 4-5 hours high; 5-6 hours low

Ingredients:

• 1 lb dry chick peas, sorted
• 6 cups water
• 1/2 tsp baking soda
• 2 cups diced onion
• 2 Tbs canola oil
• 3 Tbs tomato paste
• 1-2 serrano chiles, seeded and minced
• 2 tbs each minced fresh ginger and garlic
• 1 tbs garam masala
• 2 tsp each ground cumin and coriander
• 1 tsp turmeric
• 1 can tomato sauce (15 oz)
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice (28 oz)
• salt & pepper to taste
• 1.5 cups plain greek yogurt
• 1/2 cup minced fresh cilantro
• 1 tbs minced lime zest
• 2 tbs fresh lime juice

Directions:

1. For the stew, combine chickpeas, water, and baking soda in 4-6 qt slow cooker. Cover and cook chickpeas until tender on high, 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas; return to slow cooker.
2. Menawhile, saute onion in oil in a saute pan over medium heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, spices, cook until fragrant about 1 minute.
3. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker; stir in crushed and diced tomatoes and season with salt and pepper. Cover slow cooker and cook for 1 hour more.
4. For the yogurt sauce, combine yogurt, cilantro, zest and lime juice; season with salt and pepper. Serve stew with sauce and garnish with cilantro.