This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.
1½ cups vegetable stock or waterStep 1
In a small saucepan, combine the milk, goat cheese, and cumin. Bring to a simmer over low heat and cook, stirring regularly, for 15 minutes. Don’t let it boil. It may break a bit, which is okay. Let the sauce cool to room temperature while you make the stew. Mix it well before serving—it should be thick and creamy. Taste and add salt as needed.In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, 5 to 7 minutes.
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