Chick-Pea Stew

Found this one on the Food Network website.  Fantastic.  Recipe courtesy of Michele Urvater

2 Tbsp. Olive Oil
2 C. Chopped Onions
3 cloves Garlic, minced
2 Tsp. ground Cumin
2 Tsp. fresh Thyme, fine chopped
2 Tsp. fresh Ginger, minced
1 (16-oz.) can chopped tomatoes, including liquid
3 C. Beef Broth
1 Cinnamon stick
3 Carrots, cut diagonally into 1/2 inch thick slices
3 C. blanched Broccoli florets
2 med. yellow summer squash, cut into 1-inch pieces
2(10-oz.) can Chick-peas, drained
2 Tbsp. minced Cilantro


In a casserole heat oil over med. heat until hot.  Add onions and cook, stirring occasionally until golden brown (5-7 mins.)  Add garlic, cumin, thyme, and ginger.  Cook stirring for 1 min.  Add tomatoes and liquid, broth and cinnamon stick.  Bring liquid to a boil and simmer, covered for 15 mins.  Add carrots and cook, covered, for 8 more mins.  Add the broccoli, squash and chick-peas, simmer, covered, for 5 minutes more or until vegetables are just tender.  Remove cinnamon stick, stir in the cilantro and serve with couscous.