CHICKPEA STEW
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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
GREEK CHICKPEA STEW
Make and share this Greek Chickpea Stew recipe from Food.com.
Provided by Fluffy
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in hot oil in dutch oven for 5 min.
- Add garlic for last minute.
- Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper.
- Bring to a boil reduce heat to low and simmer for 15 min.
- stirring occasionally.
- Stir in spinach and parsley, cook 5 min.
- Serve topped with feta cheese.
GREEK GARBANZO STEW
This delicious vegetarian stew can be served as a side dish, or over couscous as a main entree. This makes 4 main dish entrees, or 8 side dish servings.
Provided by TasteTester
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
- Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
GREEK GARBANZO STEW
Make and share this Greek Garbanzo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 50m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
- Add garlic and saute 1 minute.
- Add in tomatoes and next 8 ingredients; stir to mix well.
- Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
- Add spinach and chopped parsley; stir to mix well.
- Cook 5 more minutes.
- Ladle hot soup into individual bowls and top with feta cheese.
Nutrition Facts : Calories 323, Fat 7, SaturatedFat 1, Sodium 1518.4, Carbohydrate 58.4, Fiber 12.9, Sugar 13, Protein 11.9
GREEK CHICKEN STEW
With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
- While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
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- Heat up the oven to 200° C / 390° F. Cut the top of the garlic head(s) off (I recommend roasting 2-3 at the same time) and drizzle the exposed cloves with a small amount of olive oil. Wrap the garlic in a piece of baking paper and then kitchen foil and bake for about 30-35 minutes, until the cloves are soft and sticky. Set aside.
- Cut the green part off the leek, cut the remaining part in half lengthwise and clean off the grit hiding between layers. Chop the leek and the shallot finely.
- Heat up olive oil in a heavy bottom pot. Add leek and shallot and sauté on a low medium heat until translucent, stir frequently.
- Next, throw in finely chopped fresh garlic (3 cloves) and fresh thyme leaves and / or cut rosemary leaves (I use about 1 tbsp each). Sauté for another 2-3 minutes, stirring frequently.
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