Recipes For Chickpea Stew

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EASY CHICKPEA STEW



Easy Chickpea Stew image

This Easy Chickpea Stew recipe is a vegetable stew recipe that comes together in about 30 minutes and has an intoxicating combination of flavors. It's one of my favorite chickpea dinner recipes and it's also one those easy one pot meals you can pull together any night of the week.

Provided by Deborah

Categories     Dinner

Time 30m

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 cup onions, chopped
1 cup red pepper, chopped
1 cup carrots, chopped
1 cup red potatoes, cut into quarters
2 cups cauliflower, cut into florets
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1/2 teaspoon jalapeno, minced
1-1/2 teaspoons cumin
1 teaspoon smokey paprika
1/2 teaspoon turmeric
2-3 tablespoons tomato paste
3 cups vegetable broth
1 15-ounce can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk

Steps:

  • In a medium size Dutch oven (or other pot), heat the olive oil.
  • Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
  • Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
  • Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
  • Add the vegetable broth and chickpeas and bring to a simmer.
  • Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
  • Add the coconut milk and bring back to a simmer.
  • Serve with chopped cilantro.

Nutrition Facts : Calories 414 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1000 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHICKPEA STEW



Chickpea Stew image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped onion
3 cloves garlic, minced
2 teaspoons toasted cumin seed, ground
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
1 (16-ounce) can tomatoes, including liquid, chopped
3 cups beef stock or broth
1 cinnamon stick
3 carrots, cut diagonally into 1/2-inch thick slices
3 cups blanched broccoli florets
2 medium yellow squash, cut into 1-inch pieces
1 (10 1/2-ounce) can chickpeas, drained
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh ginger

Steps:

  • In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.

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

CHICKPEA STEW



Chickpea Stew image

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons plus 2 teaspoons Hungarian paprika
4 teaspoons ground ginger
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1/2 cup olive oil, plus more for serving
3 cloves garlic, chopped
1 large onion, chopped
Kosher salt
2 carrots, peeled and cut on the bias into 1-inch pieces
1 small poblano pepper, stemmed, seeded and chopped
One 14-ounce can diced tomatoes, preferably fire-roasted
2/3 cup Castelvetrano olives, pitted
Two 15-ounce cans chickpeas, drained and chickpea liquid reserved
1 small bunch curly kale, stemmed and torn into 3-inch pieces
Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita

Steps:

  • Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
  • Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
  • Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
  • Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
  • Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

CHICKPEA STEW



Chickpea Stew image

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Pepper     Stew     Quick & Easy     Dinner     Chickpea     Winter     Simmer     Bon Appétit     One-Pot Meal     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 tablespoons olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons tomato paste
3/4 teaspoon crushed red pepper flakes
2 bay leaves
2 15-ounce cans chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tablespoons (or more) fresh lemon juice
2 cups 1" cubes country-style bread
3 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Heat 2 tablespoons oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 30-60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
  • Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

CHICKPEA AND BEEF STEW



Chickpea and Beef Stew image

This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!

Provided by TasteTester

Categories     Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 lb beef, cut into 1/2-inch cubes
2 medium onions, chopped
1/2 cup cilantro, finely chopped
1/2-1 fresh hot pepper, finely chopped (such as jalapeno)
4 garlic cloves, minced
2 (19 ounce) cans chickpeas, undrained
4 medium tomatoes, diced (or a 15-oz. can diced tomatoes)
salt and pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon thyme
1 cup low sodium beef broth
1 cup water
1/4 cup green olives, pitted and chopped (with pimentos removed)
2 tablespoons lemon juice
dipping bread, cut into thick slices (optional)

Steps:

  • In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
  • Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6

CHICKPEA STEW



Chickpea Stew image

Categories     Soup/Stew     Garlic     Onion     Tomato     Sauté     Chickpea     Fall     Thyme     Couscous     Simmer     Parade

Yield makes 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 cup diced (1/4 inch) red onion
2 tablespoons finely minced garlic
1 teaspoon ground cumin
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon honey
1 teaspoon fresh lemon juice
1 can (14 ounces) chicken broth
Salt and freshly ground black pepper, to taste
1/2 cup chopped flat-leaf parsley
Cooked couscous for serving (optional)

Steps:

  • 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
  • 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
  • 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

MOROCCAN CHICKPEA STEW



Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

EASY MOROCCAN CHICKPEA STEW



Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams

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From dimitrasdishes.com


SPICED CHICKPEA STEW WITH COCONUT | CHICKPEA | TASTE LIFE
Use a spatula to press down and crush the chickpeas for more flavor. Add coconut milk and chicken stock, season with salt and black pepper. Cook, stirring frequently, until the stew has thickened. Lower heat and bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cover and cook for about 30 to 35 minutes.
From tastelife.tv


CHICKPEA STEW - RECIPE | TASTYCRAZE.COM
2022-05-09 Add the tomatoes, tomato paste and if you use pepper paste, stew well. If you use pepper paste, then raw ones are not added to the stew. Then add the sliced carrots, peppers and well-washed chickpeas. Pour enough broth to cover the chickpeas, add chopped celery, hot and smoked paprika and close the pressure cooker. Boil for 20 minutes after the ...
From tastycraze.com


SMOKY POTATO CHICKPEA STEW - VEGAN - BUDGET BYTES
2017-11-29 Once the spices have toasted, add the potatoes, chickpeas, and a 15oz. can of fire roasted diced tomatoes (with juices) to the pot. Pour 4 cups vegetable broth over the contents of the pot, stir everything really well, then place a lid on top an turn the heat on to medium-high. Allow the stew to come up to a boil.
From budgetbytes.com


CHICKPEA STEW RECIPE • VEGGIE SOCIETY
1.5 cups dried chickpeas. Preheat a heavy bottom soup pot over medium heat and sautee the onion with a pinch of salt in a drizzle of olive oil until translucent. 1 yellow onion. Stir in the fennel seeds, chili flakes, garlic and rosemary. Toss to coat well and cook just until the garlic is fragrant (3 seconds or so).
From veggiesociety.com


MOROCCAN CHICKPEA STEW - LESLIEBECK.COM
In a large saucepan, heat oil over medium heat. When pan is hot, add onion and sauté for 8 to 10 minutes. Add garlic; sauté another minute. Add sweet potatoes, carrots, celery, chickpeas, tomatoes, apricots, raisins, cinnamon, ginger, turmeric, nutmeg, and bay leaf. Cover and bring to a boil; reduce heat and simmer for 45 minutes.
From lesliebeck.com


10 BEST CHICKPEA STEW VEGAN RECIPES | YUMMLY
2022-05-03 Jamaican Jerk Chickpea Stew [Vegan] One Green Planet vegan Worcestershire sauce, large onion, russet potato, salt and 8 more Spicy Apple, Almond, Kale & Chickpea Stew (Vegan & Gluten Free) Vegan Chickpea
From yummly.com


TURKISH BEEF AND CHICKPEA STEW - SOLAR-HEART.COM
2022-05-12 Rate this Turkish Chickpea Stew recipe with 1 tbsp olive oil, 1 cup thinly sliced onion, 1 tsp fennel seeds, crushed, 1 tsp brown sugar, 1/2 tsp ground cumin, 4 garlic cloves, cru
From solar-heart.com


CHICKPEA STEW | MYRECIPES
Stir stock, crushed tomatoes, and potato into chickpea mixture; bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until stew has thickened and potatoes are fork-tender, 35 to 40 minutes. Remove from heat; stir in cooked couscous and lemon juice. Divide stew evenly among 6 bowls.
From myrecipes.com


GREEK-INSPIRED CHICKPEA STEW - LAZY CAT KITCHEN
2021-04-24 Heat up the oven to 200° C / 390° F. Cut the top of the garlic head (s) off (I recommend roasting 2-3 at the same time) and drizzle the exposed cloves with a small amount of olive oil. Wrap the garlic in a piece of baking paper and then kitchen foil and bake for about 30-35 minutes, until the cloves are soft and sticky. Set aside.
From lazycatkitchen.com


MOROCCAN CHICKPEA STEW RECIPE | MYRECIPES
Step 1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 …
From myrecipes.com


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