Chick-Pea Stew

• 2 tablespoons olive oil
• 2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons toasted cumin seed, ground
• 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
• 2 teaspoons minced fresh ginger
• 1 (16-ounce) can tomatoes, including liquid, chopped
• 3 cups beef stock or broth
• 1 cinnamon stick
• 3 carrots, cut diagonally into 1/2-inch thick slices
• 3 cups blanched broccoli florets
• 2 medium yellow squash, cut into 1-inch pieces
• 1 (10 1/2-ounce) can chick-peas, drained
• 2 tablespoons minced fresh cilantro

1. In a casserole heat the oil over moderate heat until hot.
2. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden.
3. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute.
4. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes.
5. Add the carrots and simmer, covered, for 8 minutes.
6. Add the broccoli, squash and chick-peas and simmer, covered, 5 minutes more, or until vegetables are just tender.
7. Stir in the cilantro.
8. Serve with couscous.

olive oil, onion, garlic, cumin, thyme, fresh ginger, tomatoes, beef stock, cinnamon, carrots, blanched broccoli, yellow squash, chickpeas, fresh cilantro

Taken from www.foodnetwork.com/recipes/chick-pea-stew-recipe.html (may not work)