The chickpea is a staple in much of the Middle East, but this humble (not to mention adorable) little legume gets little attention in western fare outside of hummus. This is a real shame, as chickpeas are little nutritional powerhouses, high in fiber, protein, folate (great for moms-in-the-making), and minerals. Not only that, but they love to take on flavors, and this recipe can be seasoned in a number of ways. If you love it as much as I do, you can also try seasoning it with Chinese five-spice or your own personal spice blend.
Another way to flavor up this recipe is by adding some extra veggies to it. Dark, leafy greens are a wonderful way to add some extra iron to your diet if you’re expecting, or if you’re a vegetarian. Feel free to experiment and have fun, and be sure to set aside some of the chickpeas for some hummus.
Chickpea Stew 大炖鹰嘴豆
Serves 4-6 四至六人份
1 large white onion, chopped 白洋葱1个，切碎
3 garlic cloves, chopped 蒜3瓣，拍碎
1 tsp ginger, chopped 姜1小块，切碎
2 cups of tomatoes, preferably cherry, chopped 切碎的小番茄2杯
1 herb bundle (rosemary, thyme, oregano, and any other herbs you like, tied together
with cooking string) or 2 tablespoons of dried herbs 香草束一个（迷迭香，百里香，牛至
1 small piece of Parmesan (rind is ok), or 2 tablespoons Parmesan 意大利干酪（皮亦可）
2 cans of chickpeas, drained OR one bag of chickpeas, soaked overnight and cooked for one hour 鹰嘴豆2罐，滤干；或鹰嘴豆1袋，用水泡一碗，煮一个小时
1 cup chopped spinach or Swiss chard (optional) 切碎的菠菜或牛皮菜1杯（可选）
Salt and pepper to taste 盐和胡椒适量
Chop the onion, garlic, and ginger, and sauté with some olive oil until fragrant. Add the
tomatoes and cook until their flesh is soft and juicy, then add the herb bundle, Parmesan, chickpeas, and spinach or Swiss chard, and simmer for 20 minutes. Remove the herb bundle, and season with salt and pepper.