Chickpea Stew Scented Wtih Lemon And Cumin Recipes

CHICKPEA SALAD WITH CUMIN AND LEMON

Steps:

• Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
• Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

CHICKPEA STEW SCENTED WTIH LEMON AND CUMIN

Steps:

• 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.
• While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 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.