Chickpea And Beef Stew Food

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.

SICILIAN CAULIFLOWER & CHICKPEA STEW WITH FLUFFY COUSCOUS

Steps:

• Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
• Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
• Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
• Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
• Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
• Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
• Tip in the tomatoes along with half a tin's worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
• Meanwhile, fill a small pan with water and bring to the boil.
• Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
• Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
• Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.

MOROCCAN CHICKPEA STEW

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.

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Steps:

• Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
• Chop the onion roughly.
• Mince the garlic.
• Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
• Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
• Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
• Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
• Salt and pepper to taste.
• Serve over rice / pasta / cous cous / even toast would be yummy.
• The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

CHICKPEA STEW

Steps:

• Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
• Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
• Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
• Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

CHICKPEA AND BEEF STEW

Steps:

• In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
• Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

TUNISIAN CHICKPEA AND BEEF STEW

Steps:

• In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
• Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
• Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.

CHICKPEA STEW

Steps:

• In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.

ETHIOPIAN-STYLE CHICKPEA STEW

Steps:

• Preheat oven to 450°F
• Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
• Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
• Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
• Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
• Good served with rice, cous cous or pasta.
• Note:.
• You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
• For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.