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 & HAM-HOCK STEW RECIPE - (2/5)
Provided by ngteller
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally. Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender. Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces. Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.
MOROCCAN CHICKPEA STEW
This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.
Provided by Mari
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g
HAM 'N' CHICKPEA SOUP
Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.
Nutrition Facts : Calories 312 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1015mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.
HAM HOCK AND WHITE BEAN STEW
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Ham Pork Bean Garlic White Wine Wine Thyme Mustard Shallot Winter
Yield 8 servings
Number Of Ingredients 20
Steps:
- Frizzled Shallots:
- Heat shallots and oil in a small saucepan over medium, swirling often, until shallots are deep golden brown, 6-8 minutes. Pour into a fine-mesh sieve set over a heatproof measuring glass. Give sieve a good shake, then spread out shallots on a paper towel to drain. Season with salt; let cool.
- Honey-Mustard Cream:
- Stir sour cream, mustard, and honey in a small bowl until smooth; season with pepper. Cover and chill.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook onions and garlic, cut side down, and carrots, turning carrots occasionally, until cut sides of onions and garlic are golden, about 4 minutes. Add wine, stirring to release any bits stuck on bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add ham hocks, thyme, beans, and 9 cups water. Season with several pinches of salt and lots of pepper and bring to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until beans are tender and creamy and broth is very flavorful, 2-2 1/2 hours.
- Remove pot from heat and transfer ham hocks to a cutting board. Let sit until cool enough to handle, then pull meat from bones and tear into bite-size pieces; discard fat, skin, and cartilage. Add meat and knuckle bones back to pot as you go. Let stew cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Gently reheat stew, covered, until barely simmering. Pluck out and discard bones, thyme, and garlic heads (don't worry about any cloves that may have escaped into stew). Season with more salt and pepper if needed. Ladle into bowls and serve with Frizzled Shallots, Honey-Mustard Cream, cornichons, and/or dill as desired.
- Do Ahead
- Cream can be made 2 days ahead. Keep chilled. Stew can be made 3 days ahead. Keep chilled.
CHICKPEA STEW
Fragrant spiced vegetarian dish.
Provided by Anniesails
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
- Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
- Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g
SMOKED HAM HOCK HOMINY STEW
Steps:
- Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
- Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.
PORTUGUESE HAM HOCK AND CABBAGE STEW
Our next door neighbor was Portugese and married to man from Spain. She made this frequently for us. She cooked it really slow and it is delicious. Spoke to my mom and she said that the original was made with regular, non-smoked hocks.
Provided by ChefRed
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the oil ,garlic, onion over medium heat until light golden color. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue to stir for 3 to 4 minutes. Add the stock . Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface.
- You can substitute good bacon instead of hocks if you'd like. You can also add some white potatoes. I've even made it without any meat at all. Don't substitue Savoy cabbage for any other. Recipe needs this kind.
- Cook 1 cup white rice separately in a pot filled with at least 4 cups water until done.Should look like soup. Drain rice, scoop out and place in stew.
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HAM AND CHICKPEA SOUP RECIPE | BON APPéTIT
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4.4/5 (111)Author Carla Lalli MusicServings 4-6Estimated Reading Time 6 mins
- Place 1 lb. dried chickpeas in a large stockpot and cover with 4 qt. water. Season with 2 Tbsp. salt and bring to a boil over high heat and cook, skimming any foam that rises to surface, about 20 minutes. Reduce heat to medium-low and bring to a simmer.
- While you’re waiting for the water to boil, peel 2 carrots. Halve 1 large onion through root end and remove papery skins. Smash and peel 8 garlic cloves.
- Add carrots, onion, garlic, 1 smoked ham hock, and ¼ cup extra-virgin olive oil to pot. Add 1 tsp. crushed red pepper flakes, 1 tsp. cumin seeds, and 1 tsp. smoked paprika; season with several twists of black pepper and stir to combine.
- Adjust heat so that you’re at a gentle simmer and cook, stirring occasionally and topping off with more water to keep chickpeas submerged by at least 2", until chickpeas are completely tender, 1½–2½ hours (this may take longer, in which case continue to simmer, checking every 15 minutes or so).
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- In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally, Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender.
- Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces. Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.
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