Plantain & Chickpea Stew

Submitted By: Downhome

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Difficulty: easy Prep Time: Five Minutes Total Time: 30 Minutes or Less

2 tbsp butter
2 cups onion, minced
2 cloves garlic, minced
2 tsp fresh ginger root, minced/grated
1/4 tsp ground cloves
2 sticks cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground turmeric
1 (15 oz) can chickpeas, drained
1 plantain, halved lengthwise and sliced 1/4" thick
2 tbsp tomato paste
2 cups chicken stock
1/2 cup chopped, fresh cilantro (or 2 tbsp cilantro paste)
Salt & pepper

Heat butter in a large frying pan over medium heat, and sweat the onion until tender. Add in garlic, ginger and spices. Cook for 2 minutes over med-ium heat, stirring often. Mix in chickpeas, plantain, tomato paste and stock. Continue to cook and stir until all ingredients are well blended. Reduce heat and simmer until liquid is reduced and the whole mixture is very stew-like. Remove from heat, discard cinnamon sticks, and stir in the cilantro. Season to taste with salt & pepper. Yield: 2-4 servings