Moroccan-Style Chickpea Stew

• 2 cups onion chopped
• 1 clove garlic minced
• 1 cup water
• 2 cans chickpeas drained
• 29 ounces canned tomatoes cut up
• 1 cup tomato paste
• 1 cup raisins
• 1/4 cup slivered almonds
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1/2 cup chicken broth
• 4 cups couscous cooked, hot
• fresh cilantro

1. Combine onion, garlic, and water in a 12 inch skillet; bring to boiling.
2. Reduce heat and simmer, covered, 3 minutes. Drain; return onion and garlic to skillet.
3. Add garbanzo beans, undrained tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and broth. Bring to boiling. Reduce heat and simmer, uncovered, 5 to 10 minutes or until desired consistency. Serve over hot couscous. Garnish with fresh cilantro, if desired.

onion, garlic, water, chickpeas drained, tomatoes, tomato paste, raisins, almonds, ground black pepper, thyme, salt, ground cinnamon, ground allspice, ground red pepper, chicken broth, couscous cooked, fresh cilantro

Taken from www.yummly.com/recipe/Moroccan-Style-Chickpea-Stew-1665610 (may not work)