Chick Pea and Pearl Onion Stew

Rich, satisfying and comforting.  Get this on the table while the snow falls!

1 cup shredded carrot
1 lb frozen pearl onions
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 cans chick peas, drained
2 cups chicken broth
1 Tbsp nam pla, Thai fish sauce
1 Tbsp soy sauce
1 cup frozen peas
2 tsp cornstarch dissolved in 1 Tbsp water
1/4 cup chopped peanuts

Sauté the carrots and onions in a bit of olive oil in a large skillet.  Cook about 10 minutes, until the onions begin to soften and brown a bit.  Add the garlic and red pepper flakes and cook another 2 minutes.  Add the chick peas, broth, fish sauce and soy sauce.  Bring to a boil.  Reduce to a simmer , cover and cook about 15-20 minutes, to meld flavors.  Stir in the peas and the cornstarch mixture and bring to a boil.  Stir well to thicken stew and heat the peas through.  Salt and pepper to taste.  Serve in bowls topped with crushed peanuts, and pass the Sriracha or Tabasco hot sauce.

Serves 4.

Cook's note:  This stew goes well with warm pitas, or served over rice.