Umbrian Lamb Stew With Chickpea Puree Recipes

SPRING LAMB AND CHICKPEA STEW

Steps:

• Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
• Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
• When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
• To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH

Steps:

• Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
• Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
• Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

UMBRIAN-STYLE STEWED CHICKPEAS

Steps:

• Drain soaked chickpeas and place in a large saucepan. Add enough water to cover the chickpeas by 1-2 inches. Add 1 cup of the olive oil, bay leaf, sage, rosemary, prosciutto or bacon, carrot, celery, chile, garlic, and onion. Bring the water to a boil over high heat. Reduce the heat to very low and simmer the chickpeas very slowly, uncovered, until they are tender and creamy, about 3 hours. During the cooking process, keep adding more water to the pot as necessary so the chickpeas remain submerged in at least 1 inch of water. Keep salting throughout the cooking (up to a tablespoon, spread out over 3 hours), tasting as you go and being careful not to over-salt.
• Remove the bacon, herbs, and vegetables, leaving only the chickpeas. Drain, reserving the liquid.Squeeze the cloves of garlic out of their skins and add to the chickpeas (discard the skins). Transfer the chickpeas, garlic, 1 cup of the reserved cooking liquid, and the remaining amount of olive oil into the bowl of a food processor or a blender fitted with a metal blade. Purée to a smooth, spoonable paste with some texture. Add reserved cooking water as necessary until desired consistency is reached. Taste for seasoning, and add more olive oil or salt as needed before serving.(Note: These chickpeas go well with Chef Silverton's fett'unta.)

UMBRIAN LAMB STEW WITH CHICKPEA PUREE

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Put just enough lamb pieces in the pot as will fit comfortably in a single layer. Cook, stirring occasionally, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all of the meat is browned, spoon the 3 Return the lamb to the pot. Add the tomatoes and mushrooms and bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, 1 1/2 hours or until the lamb is tender and the sauce is reduced. If there is too much liquid, remove the cover for the last 15 minutes. 4 Just before serving, heat the chickpeas and their liquid in a medium saucepan. Then transfer them to a food processor to puree or mash them with a potato masher. Stir in a little extra-virgin olive oil and black pepper to taste. Reheat if necessary. 5 To serve, scoop some of the chickpeas onto each plate. Surround the puree with the lamb stew. Serve hot. excess fat from the pan. Scatter the garlic in the pan and cook 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits in the bottom of the pan. Bring to a simmer and cook 1 minute. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAMB AND CHICKPEA STEW

Steps:

• Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
• Stir in the spices and cook for 1 minute or until aroma is released.
• Add the lamb and brown well, stirring constantly.
• Stir in the tomatoes, stock and juice.
• Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
• Add the chickpeas and cook for a further 15 minutes.
• Sprinkle with the herbs and pepper and serve.

LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING

Steps:

• Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
• Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
• Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)

Steps:

• Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
• Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
• Add these vegetables and the chickpeas to the meat and mix together thoroughly.
• Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
• Serve with steamed basmati rice.

UMBRIAN LAMB STEW WITH CHICKPEA PUREE

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Put just enough lamb pieces in the pot as will fit comfortably in a single layer. Cook, stirring occasionally, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all of the meat is browned, spoon the 3 Return the lamb to the pot. Add the tomatoes and mushrooms and bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, 1 1/2 hours or until the lamb is tender and the sauce is reduced. If there is too much liquid, remove the cover for the last 15 minutes. 4 Just before serving, heat the chickpeas and their liquid in a medium saucepan. Then transfer them to a food processor to puree or mash them with a potato masher. Stir in a little extra-virgin olive oil and black pepper to taste. Reheat if necessary. 5 To serve, scoop some of the chickpeas onto each plate. Surround the puree with the lamb stew. Serve hot. excess fat from the pan. Scatter the garlic in the pan and cook 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits in the bottom of the pan. Bring to a simmer and cook 1 minute. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.