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Chick Pea And Green Pea Stew

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Ingredients
  Onion 1 Medium, chopped
  Olive oil 1 Teaspoon
  Water 2 Cup (32 tbs)
  Canned tomatoes 15 Ounce, drained and chopped (1 Can)
  Lentils 1⁄2 Cup (8 tbs)
  Sliced leeks 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Fresh thyme sprig 2
  Salt To Taste
  Black pepper To Taste
  Chickpeas 1 Cup (16 tbs), drained, rinsed (Cooked Or Canned)
  Chopped fresh mint 4 Teaspoon
  Pasta shells 3⁄4 Cup (12 tbs)
  Peas 3⁄4 Cup (12 tbs) (Fresh Or Frozen)
Directions

In a large soup pot over medium heat, saute the onions in the oil for 3 to 5 minutes, or until the onions begin to brown.
Add the water, tomatoes, lentils, leeks, garlic and thyme; add salt and pepper to taste.
Bring to a boil; reduce the heat and simmer for 25 minutes, or until the lentils begin to soften.
Add the chick-peas and mint and cook for 15 minutes.
Meanwhile, cook the pasta in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
Stir the peas into the stew; cook for 5 minutes, or until the peas are just cooked.
Remove and discard the thyme.

Recipe Summary

Method: 
Boiled
Ingredient: 
Pea

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