Chickpea Chard And Tomato Stew Food

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

CHICKPEA, CHARD, AND TOMATO STEW

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 1 minute.
• Add chicken; sauté 4 minutes. Add tomato paste; cook 1 minute.
• Partially mash chickpeas with a potato masher. Add chickpeas, chard, and remaining ingredients; bring to a boil.
• Reduce heat, and simmer 15 minutes. Cool completely.
• Place chickpea mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
• Thaw chickpea mixture overnight in refrigerator.
• Reheat chickpea mixture in microwave or
• place mixture in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.

MOROCCAN CHICKPEAS WITH CHARD

Steps:

• Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
• Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
• Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

SPICY TOMATO CHICKPEA STEW

Steps:

• Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
• Mix in spices and cook for 1-2 minutes.
• Stir in chopped tomatoes, tomato puree and chickpeas.
• Bring to a boil, then reduce the heat and simmer for about 15 minutes.
• Season well with salt and freshly ground pepper.
• Just before serving stir in the parsley.

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.