Easy Greek Garbanzo Stew Recipes

GARBANZO STEW WITH MALANGA AND CALABAZA

Steps:

• Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
• In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
• To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
• Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.

CHICKPEA STEW

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.

GREEK STYLE BEEF STEW

Steps:

• Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
• Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
• Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
• Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
• Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

GREEK GARBANZO STEW

Steps:

• Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
• Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.

GREEK VEGETABLE STEW

Steps:

• Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

GREEK GARBANZO STEW

Steps:

• In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
• Add garlic and saute 1 minute.
• Add in tomatoes and next 8 ingredients; stir to mix well.
• Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
• Add spinach and chopped parsley; stir to mix well.
• Cook 5 more minutes.
• Ladle hot soup into individual bowls and top with feta cheese.

EASY GREEK GARBANZO STEW

Steps:

• Heat oil in dutch oven. Add onions and saute oil soft. Add garlic for one minute. Add broth, tomato,beans, tomato paste, spices and seasonings. Bring to boil and reduce to simmer for 15 minutes. Add spinach and cook for 5. Serve with couscous and feta.