Chickpea Stew Scented With Lemon Cumin Food
CHICKPEA STEW SCENTED WITH LEMON & CUMIN
This fragrant stew turns simple canned chickpeas into an easy, elegant supper. Polenta thickens the stew, making it more filling and creamy.
Categories Soups, Stews, and Curries Vegetarian
Yield 6 (448 g)
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer stirring frequently (3 minutes). Remove from heat; stir in butter. Cover and set aside. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté (3 minutes). Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer (6 minutes). Stir in green onions. Serve stew over polenta and top with sour cream, if desired. *Optional garnishes have not been included in the rating of this recipe.
Nutrition Facts :
CHICKPEA STEW
Steps:
- 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
- 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
- 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.
CHICKPEA SOUP WITH CUMIN AND LEMON
Provided by Molly O'Neill
Categories easy, quick, soups and stews
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
- Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 22 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 16 grams
CHICKPEA SALAD WITH CUMIN AND LEMON
Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 17m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
- Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.
Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3
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- Prepare the aromatics and greens: thinly slice the shallots, and roughly chop the garlic, and cut the stems of the greens into bite-size pieces (I like to include the stems for extra fiber and flavor, but discard if you would prefer). Roughly tear or chop the leaves.
- In a medium heavy-bottomed pot, heat most of the olive oil on medium-low heat until it becomes fragrant and starts to shimmer. Add the garlic and shallots into the pot, and stir well.
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