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.
MOROCCAN CHICKPEA STEW
This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.
Provided by Mari
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g
MEDITERRANEAN CHICKEN STEW
A hearty and savory Mediterranean chicken stew, with a little homage to my Middle Eastern background. Serve with some crusty bread.
Provided by Michael L Sakey
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h15m
Yield 6
Number Of Ingredients 21
Steps:
- Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.
- While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.
- While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.
- Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 61.3 g, Cholesterol 66.7 mg, Fat 10 g, Fiber 14.4 g, Protein 33.8 g, SaturatedFat 2 g, Sodium 1544.8 mg, Sugar 18.7 g
MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS
This is delicious stew. Very flavorful from the spices, but not too spicy, just right. There is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. But I don't see why you couldn't add some meat if you really wanted to. It also goes from prep to table in about 30 minutes, great for weeknight dinners. From Cooking Light.
Provided by ciao4293
Categories Stew
Time 29m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet on medium high heat.
- Add the zucchini, onion, carrot and garlic.
- Saute 5 minutes.
- (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
- Cover, reduce the heat, and simmer for 8 minutes or until tender.
- Stir occasionally.
- While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
- Cover and let stand for 5 minutes.
- Serve stew over couscous.
Nutrition Facts : Calories 358.9, Fat 4.8, SaturatedFat 0.7, Sodium 781.1, Carbohydrate 67, Fiber 10.2, Sugar 6.4, Protein 13.5
More about "mediterranean chick pea stew food"
30-MINUTE MEDITERRANEAN CHICKPEA STEW
From dimitrasdishes.com
4.8/5 (8)Servings 4
- Combine the olive oil, diced onion, carrot, and potatoes in a large skillet over medium heat. Season with salt and pepper. Cook for 10 minutes or until vegetables are tender.
- Add tomatoes, chickpeas, salt, crushed red pepper, and sumac. Cook over medium-high heat for 10-15 minutes until sauce thickens and vegetables are fully cooked.
- Taste and adjust seasoning if needed. Add feta cheese and garnishes. Serve with some toasted bread. Enjoy!
MEDITERRANEAN CHICKPEA & VEGETABLE STEW – TASTY …
From tastymediterraneo.com
MEDITERRANEAN CHICK PEA STEW : RECIPES - COOKING …
From cookingchanneltv.com
MEDITERRANEAN CHICKPEA STEW | CANADIAN LIVING
From canadianliving.com
MEDITERRANEAN CHICKPEA AND CHICKEN SOUP | KITCHN
From thekitchn.com
MEDITERRANEAN CHICKPEA STEW WITH SPINACH & FETA
From asaucykitchen.com
MEDITERRANEAN CHICKPEA STEW | THE STAR
From thestar.com
MEDITERRANEAN CHICKPEA STEW - FOOD NETWORK
From foodnetwork.co.uk
Cuisine MediterraneanCategory Main-CourseServings 4
MEDITERRANEAN SPINACH CHICKPEA STEW L THE …
From themediterraneandish.com
MEDITERRANEAN CHICKPEA STEW: READY IN 30 MINUTES! - YOUTUBE
From youtube.com
MOROCCAN CHICKPEA STEW | PLANT & VINE
From plantandvine.com
30-MINUTE MEDITERRANEAN CHICKPEA STEW - VITACLAY® CHEF
From vitaclaychef.com
BEST CHICKPEA STEW RECIPE - HOW TO MAKE TOMATO CHICKPEA STEW …
From delish.com
MIDDLE EASTERN CHICKEN & CHICKPEA STEW RECIPE | EATINGWELL
From eatingwell.com
EASY MOROCCAN CHICKPEA STEW - THE HUNGRY BITES
From thehungrybites.com
CHICKPEA STEW RECIPE - FOOD.COM
From food.com
MEDITERRANEAN CHICKPEA & VEGETABLE STEW - FOOD HOUSE
From foodhousehome.com
MEDITERRANEAN CHICKPEA SKILLET - RUNNING ON REAL FOOD
From runningonrealfood.com
MEDITERRANEAN CHICKPEA STEW WITH PANTRY INGREDIENTS
From azestforlife.com
RECIPE: MEDITERRANEAN CHICKPEA STEW | WHOLE FOODS MARKET
From wholefoodsmarket.com
MEDITERRANEAN CHICKPEA STEW WITH POLENTA - ALL-VEG.COM
From all-veg.com
MEDITERRANEAN CHICKPEA CASSEROLE WITH SPINACH AND FETA
From evergreenkitchen.ca
MEDITERRANEAN CHICKPEA STEW | GEORGIANCOOK
From georgiancook.com
MEDITERRANEAN CHICKPEA, PEPPER AND OLIVE STEW
From circusgardener.com
15 MINUTE MEDITERRANEAN CHICKPEA SKILLET - BEAUTY BITES
From beautybites.org
MEDITERRANEAN CHICKPEA SPINACH STEW [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
MEDITERRANEAN CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
MEDITERRANEAN CHICKPEA STEW RECIPES
From recipesfull.net
LOW FODMAP MEDITERRANEAN CHICKPEA STEW - IBS NUTRITION
From ibsnutrition.com
MEDITERRANEAN CHICKEN AND CHICKPEA STEW - DELALLO
From delallo.com
MEDITERRANEAN TOMATO CHICKPEA STEW {VEGAN & DAIRY-FREE}
From worldofvegan.com
SLOW COOKER MOROCCAN CHICKPEA STEW WITH COUSCOUS
From mediterraneanliving.com
MEDITERRANEAN VEGETABLE AND CHICKPEA STEW | ONE ARAB VEGAN
From onearabvegan.com
MEDITERRANEAN FISH STEW WITH CHICKPEAS AND GARLIC CROUTONS
From nadialim.com
MEDITERRANEAN CHICKPEA STEW - THE CITY GENTLEMAN
From thecitygentleman.com
CHICKPEA AND BEEF STEW – FUNDACIÓN DIETA MEDITERRANEA
From dietamediterranea.com
MEDITERRANEAN CHICK PEA STEW RECIPE - FOODREFERENCE.COM
From foodreference.com
MEDITERRANEAN CHICKEN STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
MEDITERRANEAN CHICKPEA STEW (INSTANT POT OR STOVE)
From veryveganish.com
MEDITERRANEAN CHICKPEA STEW | GRAINS & LEGUMES NUTRITION …
From glnc.org.au
MEDITERRANEAN CHICKPEA STEW [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love