Stewed Chickpeas And Calamari Recipes

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STEWED CHICKPEAS WITH TOMATOES AND ZUCCHINI



Stewed Chickpeas with Tomatoes and Zucchini image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

1 pound dried chickpeas, soaked overnight
1 large onion, 1/2 cut into 1/2-inch dice and the other half left whole
1 carrot, peeled
1 rib celery
4 cloves garlic, 2 whole and 2 smashed and finely chopped
2 bay leaves
1 thyme bundle
Kosher salt
Extra-virgin olive oil
Pinch crushed red pepper
1 teaspoon cumin seeds, coarsely ground
1 teaspoon fennel seeds, coarsely ground
3 beefsteak tomatoes, cut into 1/2-inch dice, reserve the seeds and juices
2 large zucchini, green part only, cut into 1/2-inch dice

Steps:

  • Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
  • When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
  • Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
  • Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.
  • Transfer the stew to a serving bowl and serve immediately or at room temperature.
  • Hey chickpea!

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

ROASTED CALAMARI WITH GARLIC, NEW POTATOES, AND CHICKPEAS



Roasted Calamari with Garlic, New Potatoes, and Chickpeas image

Calamari lend sophistication to robust ingredients like new potatoes and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 1/4 pounds new potatoes (about 11), halved if large
Coarse salt
1 3/4 pounds calamari (bodies and tentacles), rinsed and dried
1 cup canned drained chickpeas, rinsed
1/2 cup pitted green olives
1/4 cup fresh oregano, coarsely chopped, plus more for garnish
8 garlic cloves, minced
1 teaspoon cumin seeds, toasted or ground, or 1 teaspoon ground cumin
3/4 teaspoon smoked sweet paprika
Freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for drizzling (optional)
3/4 cup water
1/4 cup fresh lemon juice
8 ounces day-old rustic bread, crust removed, bread torn into 2-inch pieces
Lemon wedges, for serving

Steps:

  • Put potatoes into a saucepan, and cover with water by about 1 inch. Bring to a boil, and add 1 teaspoon salt. Cook potatoes until just tender, about 15 minutes. Drain, and let cool.
  • Preheat oven to 400 degrees. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut in half crosswise, or into thirds if large. (Leave tentacles whole, or halve if large.)
  • Toss together calamari, chickpeas, potatoes, olives, half the oregano, the garlic, cumin, paprika, salt, pepper, and 3 tablespoons oil in a shallow 13-by-9-inch baking dish. Add water and lemon juice. Cover with parchment and then foil, and cut about six vents. Bake 30 minutes.
  • Meanwhile, toss bread, 1/2 teaspoon salt, a pinch of pepper, and remaining oregano and 3 tablespoons oil.
  • Uncover baking dish, and sprinkle with bread mixture. Cook, uncovered, until bread is golden brown, about 20 minutes. Sprinkle with oregano, salt, and pepper. Drizzle with oil if desired, and serve with lemon wedges.

MEDITERRANEAN CHICKPEA STEW



Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

SQUID, PRAWN & CHICKPEA NDUJA STEW



Squid, prawn & chickpea nduja stew image

Adapt this flavourful stew based on the seafood you have. British squid is cheap, sustainable and underused, while Nduja is a spicy, spreadable salami

Provided by Tom Kerridge

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 tbsp olive oil
1 onion, finely chopped
1 fennel, finely chopped, fronds reserved
2 garlic cloves, sliced
1 tbsp nduja or 1 cooking chorizo, skin removed, crumbled
400g can chopped tomatoes
100ml red wine
250ml chicken stock
400g can chickpeas, drained
200g prepared squid
200g king prawns (peeled weight)
small handful of flat-leaf parsley, chopped
1 lemon, zested

Steps:

  • Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.
  • Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.
  • Stir in the squid and prawns so they're completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds before serving.

Nutrition Facts : Calories 305 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

STEWED CHICKPEAS



Stewed Chickpeas image

This is a delicious combination of flavors. It can be served as a side dish or makes a wonderful vegetarian meal served with rice. The recipe is adapted from "1000 Recipes Indian, Chinese, Thai and Asia". The recipe suggests chilling before serving but I served this hot with seasoned rice and cinnamon spiced carrots.

Provided by PaulaG

Categories     Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil, divided
1 large eggplant, diced (Approximately 4 cups.)
2 medium yellow onions, thinly sliced
3 -5 garlic cloves, chopped
1 -2 medium green pepper, thinly sliced
1 -2 serrano chili, minced
1 (15 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground turmeric
1/8-1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 (14 ounce) can chickpeas, rinsed, drained
1 lemon, juice of
3 tablespoons fresh cilantro, chopped

Steps:

  • In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
  • In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
  • Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.

LIDIA'S STEAMED CALAMARI



Lidia's Steamed Calamari image

I saw this recipe on Lidia's Italy and could not wait to try it. I finally tracked it down on the serious eats web site and thought I would bring it to zaar for everyone to enjoy. This is a great preparation of calamari that is not at all greasy or heavy.

Provided by Anita de la Costa

Categories     Very Low Carbs

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 lbs cleaned uncut calamari
1 lemon
2 fresh bay leaves
3/4 teaspoon coarse sea salt (to taste) or 3/4 teaspoon kosher salt (to taste)
5 tablespoons best-quality extra virgin olive oil (or more)
2 tablespoons fresh lemon juice (from lemon used above)
1/4 teaspoon crushed red pepper flakes (to taste)
1 teaspoon finely grated orange zest
2 tablespoons chopped fresh Italian parsley

Steps:

  • Rinse the trimmed tentacles and the body, holding it open under running water to flush the cavity. Slice the cleaned body crosswise, in rings 1/3 inch thick. Drain all the tentacles and rings in the steamer basket colander.
  • Meanwhile, pour enough water into a steamer or deep pot so that when you set the basket in position it doesn't touch the water.
  • Shave off the lemon peel (zest layer only) with a vegetable peeler, in short strips. Squeeze the juice of the lemon and reserve. Drop the zest into the water with the bay leaves, cover the pot, and simmer the water for about 1/2 an hour, to infuse it with the aromas of lemon and bay.
  • Keep the water simmering, and set the steamer basket with all the calamari in it inside the pot. Put on the cover, making sure it fits snugly inside, and steam the calamari gently. After 2 minutes, lift the cover, tumble the calamari over a couple of times in the colander, and sprinkle over it a couple of pinches of salt. Cover and steam another 2 minutes, tumble, and salt again. Repeat after 2 more minutes-you should have used 1/4 teaspoon salt in all. Steam for a total of 8 to 10 minutes.
  • When the calamari is tender but slightly resilient to the bite, remove the colander, season the pieces with another 1/4 teaspoon salt, mix well, then let them drain and cool for 5 minutes.
  • Turn the calamari into a bowl while still quite warm. Toss with the olive oil and lemon juice, sprinkle over the remaining salt, the peperoncino, grated orange zest, and parsley, and toss well again. Taste, and adjust the seasonings.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 303.1, Fat 24, SaturatedFat 3.5, Cholesterol 234.9, Sodium 628.9, Carbohydrate 8.2, Fiber 1.9, Sugar 0.3, Protein 16.3

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