Lunch: Chickpea Stew Scented with Lemon and Cumin Recipe | MyRecipes

The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce.

This recipe includes superfoods such as:

Lemon

Health benefits of Chickpea Stew Scented with Lemon and Cumin Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 cups water
1 cup instant dry polenta
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
1/4 cup lemon juice
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 (15-ounce) cans chickpeas (garbanzo beans), drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup chopped green onions
3/4 cup reduced-fat sour cream

Instructions

Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes. Stir in the green onions. Serve stew over polenta. Top with sour cream.

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