What’s for Dinner: Chick Pea Stew
This is another Cypriot recipe that has been passed down to me from my mom. It is hearty, relatively cheap to make, vegetarian, and best of all quick!
Warm up with chick pea stew.
1 Onion, Chopped
2 – 3 Leeks
2 Cans of Chick Peas, Drained
1 Can of Diced Tomatoes
Juice of 1 Lemon
1 Cap full of white vinegar
1 Cube Vegetable or Chicken Bullion Base
Chopped fresh Parsley, to taste
Salt and Pepper, to taste
Step 1: Chop the onions and leeks.
Step 2: Drain the cans of chick peas and rinse.
Step 3: Turn on the stove between medium and high heat. Cover the bottom of a pot with olive oil. Cook the onions for five minutes, until soft. Add the leeks and saute for a few minutes.
Step 4: Add the can of tomatoes to the pot and stir. Bring to a simmer.
Step 5: Add one and a half cups of boiled water to one chicken bullion cube and let it dissolve. Once dissolved, add it to the pot and allow to come to a boil before adding the chick peas. Stir. Sprinkle in garlic powder to your family’s taste.
Step 6: Rinse the spinach while the chick peas are cooking. Add the spinach to the pot and put the lid on for five to ten minutes, for the spinach to cook. Remove the lid and stir.
Step 7: Squeeze in the juice from a lemon and a cap full of white wine vinegar. Add salt and pepper to taste and stir. At this point you can eat, or you can put the lid back on and allow to simmer for another half hour. This is really based on preference, we like our stew a little less thick, but if you allow it to simmer it will thicken up.
Step 8: Cut up crusty bread for dipping.
Step 9: Sprinkle on chopped parsley to taste.