Turkish Chickpea Stew Fennel, dill, cumin, and mint combine to make a robust vegetarian stew. 1 tablespoon olive oil 1 cup thinly sliced onion 1 teaspoon fennel seeds, crushed 1 teaspoon brown sugar 1/2 teaspoon ground cumin 4 garlic cloves, crushed 3-1/2 cups chopped tomato (about 1-1/2 pounds) 1 tablespoon white wine vinegar 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 4 cups trimmed spinach 4 cups water 2 (15-ounce) cans chickpeas (garbanzo beans), drained 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh mint 2 teaspoons chopped fresh dill Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill. YIELD: 4 servings. From Cooking Light, March 1998 middle eastern recipe index christina m k al-sudairy Save 59% on Cooking Light!