Lebanese Chickpea Stew Recipes

LEBANESE CHICKPEA STEW

Steps:

• In a large dutch oven or an oven safe pot with a lid, sauté the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper. It helps to cover the pot. Add a little water if you don't want to use too much oil to sauté them.
• Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper. Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
• Meanwhile, preheat the oven to 350 degrees. After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender. When the stew is finished cooking, remove bay leaves. Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon. Serve with any of the suggestions listed in serving options above. Enjoy!

LEBANESE CHICKEN STEW

Steps:

• Dust chicken fillets in seasoned flour to coat.
• Heat olive oil in stew pot and brown chicken in batches, set aside.
• Add a little more oil and gently fry the leek, garlic, ginger and onions until softened, 5-8 minutes.
• Add spices and stock, cover the pan and simmer for 20 minutes or so, until the mixture has turned a beautiful saffron yellow.
• Return the chicken to the pot along with the tomato and dates and simmer for a further 30-40 minutes until chicken is meltingly tender!
• Squeeze in the lemon juice.
• Serve with any pilaf and plenty of yoghurt.