Chickpea Stew Scented Wtih Lemon And Cumin Food
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 STEW SCENTED WTIH LEMON AND CUMIN
Cooking Light Oct 2003 "The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances the spicy sauce."
Provided by dicentra
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk.
- Reduce heat, and simmer 3 minutes, stirring frequently. 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 for 3 minutes.
- Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes.
- Stir in the green onions. Serve stew over polenta. Top with sour cream.
Nutrition Facts : Calories 451.5, Fat 14.6, SaturatedFat 6, Cholesterol 25.3, Sodium 1130.2, Carbohydrate 70, Fiber 13.3, Sugar 10.1, Protein 14.3
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 STEW
Fragrant spiced vegetarian dish.
Provided by Anniesails
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g
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