Greek Chickpea Stew Recipes

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CHICKPEA STEW



Chickpea Stew image

Fragrant spiced vegetarian dish.

Provided by Anniesails

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 teaspoon cumin seeds
1 red onion, chopped
5 cloves garlic, minced
1 tablespoon coriander seeds, ground
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
1 cup water
1 red potato, cubed
2 tablespoons minced fresh cilantro, divided
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 tomato, cubed

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

MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
  • Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

GREEK CHICKPEA STEW



Greek Chickpea Stew image

Make and share this Greek Chickpea Stew recipe from Food.com.

Provided by Fluffy

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
2 cups chicken or 2 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon dried oregano or 1/4 cup fresh oregano
3 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) package fresh spinach
1 (15 ounce) can chickpeas
crumbled feta cheese, for topping

Steps:

  • Saute onion in hot oil in dutch oven for 5 min.
  • Add garlic for last minute.
  • Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper.
  • Bring to a boil reduce heat to low and simmer for 15 min.
  • stirring occasionally.
  • Stir in spinach and parsley, cook 5 min.
  • Serve topped with feta cheese.

CHICKPEA STEW



Chickpea Stew image

Make and share this Chickpea Stew recipe from Food.com.

Provided by AmandaInOz

Categories     Stew

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
2 green chilies, Seeded And Finely Chopped
1 teaspoon sea salt
800 g canned chick-peas (Drained)
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon turmeric
fresh ground black pepper
1 tablespoon lemon juice
250 g cherry tomatoes
100 g baby spinach leaves

Steps:

  • Heat a large deep frying pan over a medium to high heat.
  • Add the oil, onion, garlic, ginger, chilli and salt.
  • Cook, stirring, for 5 minutes, or until the onions are soft.
  • Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
  • Add the tomatoes and cook for another 2 minutes to soften.
  • Remove from the heat, stir through lemon juice and taste for seasoning.
  • Stir through spinach and set aside while spinach wilts slightly, then serve.

Nutrition Facts : Calories 351.1, Fat 9.6, SaturatedFat 1.3, Sodium 1208.3, Carbohydrate 56.8, Fiber 11.5, Sugar 5, Protein 12.5

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