Chickpea Stew Scented with Lemon and Cumin

• 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 
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• 3/4 cup reduced-fat sour cream 

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.

Serves 6 (1 1/3 c. stew, 2/3 c. polenta, 2 T. sour cream); 400 calories.

VERDICT:  "Scented" seems a strong word for the lemon and cumin flavors--I couldn't taste or smell them.  Bland and mushy, somewhat redeemed by lots and lots of tangy sour cream.  Toss.