Tomato Mushroom And Chickpea Stew Recipes

CHICKPEA STEW

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.

MEDITERRANEAN CHICKPEA STEW

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.

TOMATO, MUSHROOM AND CHICKPEA STEW

Steps:

• Heat oil in large pot.
• Cook onions over medium-low heat until translucent, but not golden.
• Add garlic and mushrooms, cook another 3 minutes.
• Add vinegar, cook 3-4 minutes more, stirring continuously.
• Add tomatoes, chickpeas, capers, olives, oregano, S&P.
• Cook about 15 minutes more.
• Serve over rice or orzo.

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Steps:

• In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
• Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

TOMATO AND CHICKPEA STEW

Steps:

• Slice shallots finely and saute in olive oil in a medium saucepan. When shallots are a bit brown, add in pine nuts. When you can smell the pine nuts cooking, stir in spices and tabasco sauce. Cook for a minute more.
• Add stock and bring to a boil. Drain chickpeas and rinse before adding to the saucepan. Cook for about 5 minutes.
• Add in tomatoes, including juice. Cook for another 5 minutes.
• Meanwhile mash garlic cloves with salt in a mortar and pestle until they form a paste. Add mint leaves. If using fresh mint leaves, reduce them to a paste as well. If dried mint leaves, don't bother. Stir the garlic mixture into the yoghurt and allow to stand.
• To serve, spoon stew over your chosen carb and top with a dollop of the garlic yoghurt.
• For Vegetarian do not use the Chicken broth.

CHICKPEA AND TOMATO STEW

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in seasonings; cook and stir 1 min. Add peppers; cook 3 min., stirring frequently.
• Stir in tomatoes and chickpeas; cover. Simmer on low heat 15 to 18 min. or until peppers are tender and mixture is thickened, stirring occasionally.
• Remove from heat. Stir in arugula.