This is a recipe I found in and modified from…surprise…Mark Bittman’s How to Cook Everything Vegetarian.
From my research, it appears Cuban chickpea stew normally contains sausage and doesn’t contain lime juice or breadcrumb topping. Regardless, this quick + healthy bean dish is incredible. The lime is gives it this bright kick of acidity, and the breadcrumbs are perfect for adding a little crunch and soaking up the broth.
This is a really easy thing to make–yet another quick fix dinner for a weeknight when cooking is more of a chore than a fun activity.
Chickpea Stew with Lime + Breadcrumbs
2 dinner portions
- 2, 15 oz cans chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon cumin
- 1.5 cups low-sodium vegetable stock
- 1 lime, juiced
- 1 lime, in wedges
- panko breadcrumbs (about one cup)
- 2 tablespoons olive oil
- salt + pepper
1. In a large pan, heat 2 tablespoons olive oil over medium heat. Add the bell pepper and cook 4-5 minutes, until soft.
2. Add the cumin and garlic and cook for one minute. Then, add the chickpeas and toss to coat with the seasonings. Add the stock and season with salt and pepper. Bring to a boil then simmer for 15 minutes.
3. Right before serving, add the lime juice. Serve in a bowl, topping each well with breadcrumbs. Serve with the lime wedges at the table, adding more lime juice, as desired.
From Beantown (literally!),