The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon fresh lemon juice
1 can (14 ounces) chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous for serving (optional)
Directions
1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
