Curried Chickpea Lentil And Swiss Chard Stew Recipes

CURRIED CHICKPEA AND LENTIL DAL

Steps:

• Mustard Seed and Turmeric Oil:
• Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
• Cilantro-Raisin Chutney:
• Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
• Stew and assembly:
• Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
• Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
• Do Ahead
• Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

SWISS CHARD CURRY

Steps:

• Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
• Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
• Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
• Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
• Add stock, bring to a boil and then simmer.
• Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
• Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

CURRIED LENTIL AND CHICKPEA STEW

Steps:

• 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
• 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
• 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• 4. Add cubed potatoes. Cook 15 more minutes.
• 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
• The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
• Enjoy as is, or over rice!

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP

Steps:

• Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
• Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
• Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
• Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
• Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
• Cover and simmer for 10 minutes.
• Add garnish of coconut and peanuts when served in bowls.

RED LENTIL AND SWISS CHARD STEW

Steps:

• In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
• Stir in curry powder and cayenne.
• Add the broth and chard and increase heat to high and bring to a boil.
• Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
• Divide soup into bowls and top with sour cream or yogurt, if desired.