Chickpea And Calabaza Stew Food

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.

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.

GARBANZO STEW WITH MALANGA AND CALABAZA

Steps:

• Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
• In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
• To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
• Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.

CHORIZO & CHICKPEA STEW

Steps:

• In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
• Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

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.

CHICKEN CHICKPEA STEW

Steps:

• Stovetop: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves; stir, cover and cook on low for 20 minutes.
• Instant Pot: Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. DO NOT STIR. Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.
• Slow Cooker: Preheat large dutch oven on low heat, swirl a bit of avocado oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves; stir, cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All: Turn off heat; add tahini and herbs, stir and let stand for a couple minutes.

CHICKEN AND CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium/high heat. Add the chicken thighs, skin side down, and brown on both sides. Remove thighs once the skin is golden and crispy (around 10 mins). Leave the chicken juices in the pan.
• Add the onion to the same pan and use the chicken juices to saute the onions over low heat, until translucent and softened. (Around 6-8 mins)
• Add the garlic and cook for a further minute. Add the capsicum (bell peppers), smoked paprika and cumin and continue to cook for a further minute, adding a splash of chicken stock if the spices begin to stick.
• Add the chopped tomatoes, tomato puree (paste), chicken stock and chickpeas. Stir and bring to the boil. Add the chicken thighs back into the pan, cover and simmer for 30 mins, stirring occasionally.
• Uncover and remove the chicken thighs. Allow the sauce to continue to simmer, uncovered, as you prepare the chicken.
• Remove the skin from the thighs and cut the meat from the bone. Shred the meat and return it to the pan. Continue to simmer until the chicken has heated through and the sauce has reduced and thickened.
• Add the sour cream and chopped coriander, stir through and serve.

CHICKPEA AND CALABAZA STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute onion, bell peppers, and garlic in the hot oil until soft, about 5 minutes. Add calabaza, potato, and tomato. Pour in water; stir in paprika and ginger.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.
• Scoop out approximately 1 cup of the solids and process in a food processor or mash. Mix back into the cooker to thicken the stew. Serve hot and garnish with parsley.

SPICY CHICKPEA STEW

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.

EASY PORK AND CHICKPEA STEW

Steps:

• Heat 1 tablespoon of the oil in a large non-stick frying pan or wide-based casserole.
• Season the pork with salt and pepper and fry over a medium heat for 2 minutes until lightly browned. Remove from the pan and set aside on a plate.
• Add the remaining oil, the onion, pepper and courgette to the pan. Cook for 5 minutes, or until softened and lightly browned, stirring regularly.
• Add the garlic, paprika, chickpeas and tinned tomatoes. Half-fill the empty tomato tin with water and add to the pan (roughly 200ml/7fl oz water). Crumble in the stock cube and add the cooked pork. Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly.

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.