Chick Pea And Green Pea Stew
|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|
|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)|
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.