Indian Vegetable Stew With Tomato Saffron Broth And Chickpea Dumplings Recipes

MOROCCAN CHICKPEA STEW

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.

VEGETARIAN INDIAN STEW

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
• Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
• Serve over rice, and top with remaining ingredients.

MEDITERRANEAN CHICKPEA STEW

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.

INDIAN VEGETABLE STEW WITH TOMATO-SAFFRON BROTH AND CHICKPEA DUMPLINGS

Steps:

• Stew: In a dutch oven, heat oil over medium heat & add garlic and saute until medium golden brown. Add ginger, chiles, saffron and spice mix. Season w/ salt and continue to cook until fragrant, about 1 minute. Add mustard seeds & as they pop, add the optional curry leaves and chopped tomatoes & season w/ salt. Cook over medium-low heat for about 6-7 min until the tomatoes have released a substantial amount of juice & their skins have softened. Add the cooked vegetables along w/ any accumulated juices & adjust the consistency with water to create a slightly soupy mixture. Season again & add 6-8 dumplings/person. Heat through & spoon stew into heated individual serving bowls or a large tureen, garnishing w/ cilantro & scallions. Toss vegetables in a little canola oil, salt & pepper and place them in one layer on a sheet pan covered w/ foil. Roast in a 450 oven until light brown and still slightly underdone, about 20 min. Make sure the vegetables are not disturbed until they begin to color. Spice mix: Toast seeds & chiles over medium heat until fragrant, about 1 minute. Pour into a small bowl and let cool. Grind very fine & stir in ground turmeric. Dumplings: Combine & sift dry ingredients, including salt and pepper. Whisk eggs & add yogurt, oil, cumin & chiles in a large bowl and gradually add flour mixture until well combined. Let the batter rest refrigerated for at least one hour and as long as 24 hours. Line a sheet pan with foil. Bring a med pot of salted water to a boil & form small egg-shaped quenelles of the dumpling batter w/ 2 teaspoons, allowing them to cook for about 6 min, before scooping them out onto the sheet pan to cool and repeating with the rest of the batter.