Spanish Garbanzo Stew

• 1 1/2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1 large green bell pepper, cut into short, narrow strips
• 2 cups water
• Two 16-ounce cans chickpeas, drained and rinsed
• One 28-ounce can salt-free diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 to 3 tablespoons chopped fresh parsley
• Salt and freshly ground pepper to taste
• Hot cooked rice, optional

1. Heat the oil in a large soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and green pepper and continue to saute until all are golden.
4. Add the water, chickpeas, tomatoes, cumin, oregano, and thyme.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 20 minutes.
7. Stir in the parsley and season sparingly with salt and generously with pepper.
8. Adjust the consistency with more water as needed, but let the stew remain thick.
9. Serve over a small amount of hot cooked rice, if desired.
10. Per serving:
11. Calories: 186
12. Total fat: 6g
13. Protein: 7g
14. Fiber: 9g
15. Carbohydrate: 29g
16. Cholesterol: 0mg
17. Sodium: 200mg

extravirgin olive oil, onion, garlic, green bell pepper, water, chickpeas, salt, ground cumin, oregano, thyme, parsley, salt, rice

Taken from www.epicurious.com/recipes/food/views/spanish-garbanzo-stew-378917 (may not work)