CROCKPOT GINGERED CHICKPEA AND SPICY TOMATO STEW RECIPE RECIPE - (4.3/5)
Provided by KEGMD
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.
SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
- Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
CHICKPEA, TOMATO, AND POTATO STEW
Make and share this Chickpea, Tomato, and Potato Stew recipe from Food.com.
Provided by Sunrabbit
Categories Stew
Time 35m
Yield 13 cups, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, cook onion and garlic in oil until it starts to brown.
- Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
- Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
- Add the chickpeas to the pot and stir.
- Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
- NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.
Nutrition Facts : Calories 241.9, Fat 4.4, SaturatedFat 1.7, Sodium 1052.3, Carbohydrate 44.5, Fiber 8, Sugar 4.8, Protein 8.4
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
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- Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown, about 10 minutes.
- Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
- Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
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