Chickpea Stew

[nverland]

Chickpea Stew

2 Tbs (30 ml) olive oil
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) ground cumin
2 Tbs (30 ml) tomato paste
Red pepper flakes to taste (optional)
2 15-ounce (425 g) cans chickpeas, rinsed and drained
4 cups (1 L) water
1/2 cup (125 ml) chopped roasted red peppers or pimientos
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Croutons for garnish
Chopped parsley for garnish

Heat the oil in a pot over moderate heat. Add the garlic, cumin,
tomato paste, and optional red pepper flakes and cook, stirring
frequently, for 2 to 3 minutes. Add the remaining ingredients
and bring to a boil. Reduce the heat and simmer for 5 minutes.
Serve garnished with croutons and parsley. Serves 4 to 6.