Chickpea and Tomato Stew from Dinners in a Flash

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Chickpea and Tomato Stew
This dish is delicious served over rice or couscous and also delicious stuffed into pita bread. This is a favorite of member Shelley for fall. This also freezes well so consider making a double batch and freezing half for another day.

Serves 6

Ingredients

Qty	Unit	Ingredient

2	Tb	Olive oil
1/2	C	Shallot (or onion), minced
2	Tsp	Curry powder (or less to taste)
1	Tsp	Cumin
1	Can	Chickpeas (garbanzo beans) - 15 oz
	Can	Tomatoes - 15 oz
1	C	Tomato sauce (or spaghetti sauce)
		Sour cream, for serving

Instructions

Heat the oil in a large skillet over medium high heat and saute the shallots (or onion) until sizzling - 5 minutes. Add curry powder and cumin and cook another minute. Add chickpeas, tomatoes and sauce and simmer 10 minutes. Serve over rice or couscous or stuffed into warmed pitas topped with a bit of sour cream.