Mediterranean Chickpea Stew Food

MEDITERRANEAN CHICKPEA STEW

Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

CHICKPEA STEW

Chickpea Stew image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups chopped onion
3 cloves garlic, minced
2 teaspoons toasted cumin seed, ground
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
1 (16-ounce) can tomatoes, including liquid, chopped
3 cups beef stock or broth
1 cinnamon stick
3 carrots, cut diagonally into 1/2-inch thick slices
3 cups blanched broccoli florets
2 medium yellow squash, cut into 1-inch pieces
1 (10 1/2-ounce) can chickpeas, drained
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh ginger

Steps:

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.

MEDITERRANEAN CHICK PEA STEW

Mediterranean Chick Pea Stew image

Provided by Food Network

Time 1h30m

Yield 4 Servings

Number Of Ingredients 16

Ingredients

1 whole head garlic, unpeeled
2 tablespoons extra-virgin olive oil
Pinch freshly ground black pepper and sea salt
2 sweet red bell peppers, seeded and julienned
1 red finger hot chile pepper, seeded and minced*
3 scallions, thinly sliced
2 teaspoons paprika
1 teaspoon cumin
Pinch sea salt
2 (28-ounce or 796 ml) cans whole, peeled, organic tomatoes, hand crushed
Pinch brown sugar
3 cups canned chick peas, rinsed and drained
Zest of 1 lemon
10 large fresh mint leaves, stacked, rolled up and sliced into ribbons (chiffonade)
Handful fresh parsley, leaves picked and minced
Whole-wheat pitas, cut into wedges and toasted, for serving

Steps:

Preheat the oven to 400 degrees F.
Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes.
In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.

Nutrition Facts : Calories 338, Fat 10 grams, SaturatedFat 1 grams, Sodium 1486 milligrams, Carbohydrate 49 grams, Fiber 12 grams, Protein 14 grams, Sugar 18 grams

CHICKPEA AND BEEF STEW

Chickpea and Beef Stew image

This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!

Provided by TasteTester

Categories Stew

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 lb beef, cut into 1/2-inch cubes
2 medium onions, chopped
1/2 cup cilantro, finely chopped
1/2-1 fresh hot pepper, finely chopped (such as jalapeno)
4 garlic cloves, minced
2 (19 ounce) cans chickpeas, undrained
4 medium tomatoes, diced (or a 15-oz. can diced tomatoes)
salt and pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon thyme
1 cup low sodium beef broth
1 cup water
1/4 cup green olives, pitted and chopped (with pimentos removed)
2 tablespoons lemon juice
dipping bread, cut into thick slices (optional)

Steps:

In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

Nutrition Facts : Calories 847.4, Fat 65.8, SaturatedFat 23.9, Cholesterol 74.9, Sodium 652.2, Carbohydrate 48.9, Fiber 9.9, Sugar 4.1, Protein 16.6

SPICY CHICKPEA STEW

Spicy Chickpea Stew image

This is an excelent warming winter meal. Its also great for when you're feeling under the weather. The chorizo may seem a bit costly but you can get a good five or six meal out of one sausage.

Provided by Melichios

Time 30m

Yield Serves 3

Number Of Ingredients 10

Ingredients

1 400g tin of tomatoes
1 400g tin of chickpeas
2/3 garlic cloves (depending of the size of the cloves), roughly chopped
1 dsp onion chutney
2/3 drops Tobasco
1/2 tsp pimenton
1/2 dried bay leaves
1 onion, roughly chopped
1/2 red pepper, diced
1/5 whole chorizo (you can use less if you want)

Steps:

Fry the chorizo, onion, garlic and pepper in a small saucepan until the onion and pepper soften. You don't need any extra oil as the chorizo gives of a lot of oil.
Add the remaining ingredients (tomatoes, chickpeas, pimenton, bay and chutney). Cover and simmer for ten minutes or until the chickpeas soften.
Serve hot on a piece of toast. Serves 4 as lunch or 2 as supper.

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