Spicy Tomato Chickpea Stew Recipes

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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

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

SPICY TOMATO CHICKPEA STEW



Spicy Tomato Chickpea Stew image

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

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

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



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

SPICY CHICKPEA STEW



Spicy Chickpea Stew image

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

1 cup dried chickpeas
2 bay leaves
Salt
1 medium onion, minced
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
1 teaspoon oregano
Freshly ground pepper
2 teaspoons tomato paste
2 tomatoes, peeled, seeded, and chopped
1 cup cubed butternut squash
1 teaspoon red-pepper flakes (optional)
1/2 pound fresh spinach, torn into pieces

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



Spicy Chickpea Stew image

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

1 400g tin of tomatoes
1 400g tin of chickpeas
2/3 garlic cloves (depending of the size of the cloves), roughly chopped
1 dsp onion chutney
2/3 drops Tobasco
1/2 tsp pimenton
1/2 dried bay leaves
1 onion, roughly chopped
1/2 red pepper, diced
1/5 whole chorizo (you can use less if you want)

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



Mom's Spicy Chicken Tomato Stew image

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

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

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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GARLIC TOMATO CHICKPEA STEW RECIPE - HEALTH STAND NUTRITION
2021-03-20 Nutritional Information (per 1/6 of recipe) 298.7 Calories 55.5 Carbohydrates . 11.5 g Protein 4.7 g Fat. 105 g Fibre Let us know how you enjoy this spicy garlic chickpea stew recipe – will you have it for a Meatless Monday mea l, or a dd extra veggies and eggs to turn it into a shakshuka?. You can also t ry these other chickpea recipes from the blog:
From healthstandnutrition.com
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SMOKY SPICY CHICKPEA STEW - EASY VEGAN MEAL PLAN
Heat the oil in a large pot or high-sided skillet. When hot, add the onion and garlic and sauté for about 5 minutes until the onion turns transluecent and begins to brown.
From easyveganmealplan.com
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SPICY MOROCCAN CHICKPEA STEW - THE BODY COACH
Method. Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato purée and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 ...
From thebodycoach.com
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Top Asked Questions

How do you cook chickpeas and tomatoes in a stew?
Stir into the cooked onions – chickpeas, minced garlic, and all the seasonings and spices. Cook together for 1 minute. (3) Add tomatoes and simmer! Add 2 cans of diced tomatoes & tomato paste, 1/2 cup of water. Let simmer for 30 minutes on low to medium heat, stirring occasionally.
How to cook chickpeas and tomatoes for spaghetti sauce?
Instructions 1 Heat the oil in a saucepan over medium heat. Add the onion, Italian seasoning, salt, red pepper flakes, and black pepper... 2 Add the tomatoes, chickpeas, and water to the saucepan; bring to a boil, reduce to a simmer, and cook, stirring... More ...
What is seven Spice chickpea stew with tomato and coconut?
Seven spice chickpea stew with tomato and coconut is a healthy weeknight meal that’s ready in 40 minutes, naturally vegan and gluten-free.
How do you cook with chickpeas and onions?
Saute the onions: In a pot on medium heat, saute diced onion in olive oil for 3-4 minutes. Stir often, onions should be soft and edges should be slightly brown when done. Add the chickpeas and spices: Add to the cooked onions – garlic, chickpeas, salt & pepper, spices, garlic powder, and cook for about a minute until fragrant.

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