Cumin Chickpea Stew with Fish-Sauce Depth and Crusty Bread

A cumin-fragrant chickpea stew mashed thick and deepened with fish sauce, served with crusty bread. It echoes A Bowl at the Thermopolium, where Pompeii’s counters held garum-dark stews for elbows warm on painted stone.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 12g fiber

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Ingredients

• 1 1/2 cups (or 2 cans drained) dried chickpeas
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp olive oil
• 1 tbsp Asian fish sauce
• 4 cups water or vegetable broth
• 2 tbsp chopped fresh dill
• 4 thick slices crusty bread

Instructions

1. 1If using dried chickpeas, soak overnight; otherwise drain canned. Heat olive oil in a large pot over medium heat and sauté onion and garlic until softened, about 5 minutes.
2. 2Add cumin and coriander, stirring for 30 seconds until fragrant. Stir in chickpeas, fish sauce, and water or broth. Bring to a boil, then simmer for 25 minutes until chickpeas are very tender and broth thickens slightly.
3. 3Mash a quarter of the chickpeas against the side of the pot to thicken the stew. Stir in chopped dill and adjust salt if needed.
4. 4Toast crusty bread slices. Ladle stew into bowls and serve with bread for dipping.