Chickpea Stew Scented With Lemon And Cumin

• 4 cups water
• 1 cup instant dry polenta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans chickpeas (garbanzo beans), drained
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/2 cup chopped green onions
• 3/4 cup reduced-fat sour cream

1. Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
2. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute for 3 minutes. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions. Serve stew over polenta. Top with sour cream.

water, polenta, butter, olive oil, onion, garlic, lemon juice, ground cumin, black pepper, chickpeas, tomatoes, green onions, sour cream

Taken from www.myrecipes.com/recipe/chickpea-stew-scented-with-lemon-cumin (may not work)