CHICKPEA STEW
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
- Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
- Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
- Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.
CHICKPEA AND WINTER VEGETABLE STEW
Provided by Tara Parker-Pope
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams
ROAST SUMMER VEGETABLES & CHICKPEAS
A summery tomato-based stew, packed with veg and perfect to make ahead
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g
VEGETARIAN CHICKPEA AND SWEET POTATO STEW
Whether you're looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.
Categories Dinner
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
- Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.
Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 17 g, ServingSize About 1 1/3 Cups, Sodium 600 mg, Sugar 12 g, TransFat 0 g
CHICKPEA AND ROASTED VEGETABLE STEW
Steps:
- Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6. Cover two baking trays with aluminium foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking tray. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil. Place both trays in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking tray of potatoes earlier than the baking tray of peppers. Reduce the oven's heat to 175 degrees C (350 degrees F ). Transfer the tomatoes and peppers into a medium size mixing bowl with the diced tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes. Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper. Cover the stew, and bake it for 30 minutes
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SIMPLE ITALIAN VEGETABLE AND CHICKPEA STEW RECIPE
From today.com
4.3/5 (29)Category Entrées,SoupsAuthor Laura VitaleTotal Time 1 hr
- 1. In a medium soup pot, add the oil along with the onions and garlic and sauté over medium heat for a few minutes, just to soften them and allow them to become translucent.
- 2. Add the peppers, carrots and potatoes, and stir them around for a few minutes to coat them in the oil.
- 3. Add the tomato sauce, broth, chickpeas, Italian seasoning and basil. Bring to a boil, cook, reduce the heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.
- 4. Once the potatoes are tender, add the zucchini, cook for another 5-10 minutes, or until the zucchini is tender. Season with salt and pepper to taste. Serve with some freshly grated Parmesan and some crusty bread.
CHICKPEA VEGETABLE STEW RECIPE - CATHAL ARMSTRONG | …
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5/5 Total Time 35 minsServings 4
- In a large saucepan, heat the olive oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes. Add the stock and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes.
- Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper. Sprinkle the stew with the cilantro and serve with toasted bread.
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