Dairy-Free Lebanese Spiced Chickpea Stew

Ingredients

• 1 cup Dried chickpeas
• 6 cups Water
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 28 oz can Diced tomatoes
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Paprika
• 1/4 tsp Turmeric
• 1 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Lemon juice
• 1/4 cup Fresh cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before you plan to cook, place the 1 cup dried chickpeas in a bowl and cover them with 6 cups of water. Let them soak overnight. The next day, drain the chickpeas and rinse them well.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium chopped onion. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 3 cloves of minced garlic to the pot. Cook, stirring constantly, until you can smell the garlic, about 1 minute. Be careful not to let the garlic burn.
4. 4Stir in the 2 tablespoons of tomato paste, the 1 (about 790 g) can of diced tomatoes, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of paprika, and 1/4 teaspoon of turmeric. Cook this mixture, stirring frequently, for 2 minutes. You will notice the spices become very fragrant.
5. 5Add the drained chickpeas and 6 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently. Cook for 1 to 1.5 hours, or until the chickpeas are tender when you bite into one. Check occasionally to ensure there is enough liquid; add a little more water if it looks too dry.
6. 6Once the chickpeas are tender, stir in the 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 2 tablespoons of lemon juice. Taste the stew and add more salt or pepper if you think it needs it.
7. 7Ladle the hot stew into bowls. Sprinkle the 1/4 cup of chopped fresh cilantro over the top of each serving before serving.

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