SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
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
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
MOROCCAN CHICKPEA STEW
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
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
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
CHICKPEA STEW
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
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
SPICY CHICKPEA STEW
With good bread and a salad, this stew makes an excellent cold-weather lunch or supper.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 14
Steps:
- Soak chickpeas in cold water for at least 4 hours. Drain, put in a medium saucepan, and add water to cover. Add bay leaves. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 2 hours. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain, reserving cooking liquid.
- Cook onion and garlic in olive oil over low heat until translucent, about 15 minutes. Add paprika, oregano, pepper, tomato paste, and chopped tomatoes, and cook a few minutes more.
- Add chickpeas, squash, and enough cooking liquid to cover. Cook, covered, until squash is tender, about 30 minutes. Add pepper flakes if desired, and adjust seasonings. Remove bay leaves. Stir in spinach, cook until wilted, and serve.
SPICY CHICKPEA STEW
This is an excelent warming winter meal. Its also great for when you're feeling under the weather. The chorizo may seem a bit costly but you can get a good five or six meal out of one sausage.
Provided by Melichios
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Fry the chorizo, onion, garlic and pepper in a small saucepan until the onion and pepper soften. You don't need any extra oil as the chorizo gives of a lot of oil.
- Add the remaining ingredients (tomatoes, chickpeas, pimenton, bay and chutney). Cover and simmer for ten minutes or until the chickpeas soften.
- Serve hot on a piece of toast. Serves 4 as lunch or 2 as supper.
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
- Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
- Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
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- Heat the olive oil in a large pot over medium heat. When the oil is shimmering, add the onion. Cook onion for five minutes, stirring now and then, or until the onion is soft and clear. Add the garlic and cook for 2 more minutes, stirring frequently and adding a tablespoon or two of water if the garlic starts to stick.
- Add the tomatoes to the pot. If using canned whole peeled tomatoes, use a potato masher or the back of a large spoon to crush them well. Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon. Cook the tomatoes, stirring frequently, for 10 minutes, or until they're thickening up and very bubbly. Add the broth or water, lower the heat to a simmer, and cook, uncovered, for another 10 minutes.
- Stir in the tahini and use an immersion blender to blend the soup partially, so that some pieces of tomato are still visible but the mixture is thick and resembles a chunky soup (you can also transfer half of the mixture to a standing blender and blend till smooth, then return it to the pot).
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