Moroccan Chickpeas Stew

The benefits of chickpeas or garbanzo beans are widely known. They are full of antioxidants, fiber, and low in calories. With its origins from the Far east and Mid east, chickpeas have been gaining wide popularity in the west.  They can be consumed in so many different ways because of their bland flavor - Here is one of the ways I served it to my family. This recipe was so easy to create, yet so flavorful and filling. The carrots made the stew a little too sweet for me, but since I made this dish for my toddler, he did not mind it and neither did I. You could add cayenne pepper or red pepper flakes to increase the heat.

Ingredients and Method:
2 cups chopped carrots (in rounds)
2 cups chopped celery (medium cut)
1/2 cup finely chopped onions
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 small roma tomatoes, coarsely chopped
Salt and Black Pepper
Italian Seasonings
Worcestershire sauce
Pinch of cumin powder
Feta cheese for garnish

1. Heat some olive oil and butter. Add the carrots, onions, and celery. Stir and cook for 3 minutes. Add the garlic and ginger, mix well. Brown the veggies on medium heat.
2. Add salt, black pepper, Italian seasonings, cumin powder and worcestershire sauce. Stir and let cook for another few minutes. Add about 1 cup of water. Stir and add 1.5 cups of garbanzo/chickpeas.  Stir, cover and cook for another 8 to 10 minutes on low heat.
3. Drizzle some olive oil (Optional).  Season with feta cheese and cilantro.

Note: You may have to add water to keep a stewy consistency if the water evaporates in the Step 2.