I liked this hot or cold. I added plain couscous in with the entire stew towards the end instead of putting it in bowls first, and it was really good that way. I used veggie broth instead of chicken broth to keep it vegetarian. The directions left out the thyme and honey, so I just put them in before it all simmered.
2 T. olive oil
1 cup diced red onion, 1/4 inch
2 T. minced garlic
1 tsp ground cumin
2 (15-oz) cans chickpeas, rinsed and drained
1 (14-oz) can plum tomatoes, chopped with juice
1 tsp thyme
1 tsp honey
1 tsp lemon juice
1 (14-oz) can chicken broth
Salt and pepper to taste
1/2 c. chopped parsley
Cooked couscous for serving (optional)
Place the olive oil in heavy saucepan over medium-low heat. Add onion, stirring occasionally. Cook until wilted, about 12 minutes. Add the garlic the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors. Add the chickpeas, tomatoes with their juice, broth, salt and pepper. Bring to boil, skimming off the foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15-20 minutes. Adjust the seasonings and stir in the parsley. To serve, spoon couscous into 4 shallow bowls and top with the stew. Serve immediately. Serves 4.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD