Roasted Tomato Chickpea Stew Food

EASY CHICKPEA STEW

Steps:

• In a medium size Dutch oven (or other pot), heat the olive oil.
• Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
• Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
• Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
• Add the vegetable broth and chickpeas and bring to a simmer.
• Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
• Add the coconut milk and bring back to a simmer.
• Serve with chopped cilantro.

CHICKPEA STEW

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.

ROASTED TOMATO-CHICKPEA STEW

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Stir in pasta sauce. Add water to empty pasta sauce jar; cover with lid, then shake to mix water with any pasta sauce remaining in jar. Add to onions; mix well. Bring just to boil; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
• Add chickpeas, paprika and cumin; stir. Cook 5 min. or until heated through, stirring frequently.
• Sprinkle with cilantro.

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

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.

CHICKPEA AND BEEF STEW

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.

ROASTED TOMATO AND CHICKPEA CURRY

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
• Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
• Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
• Reduce the heat to low and stir in the yogurt, cooking until just heated through.

SPICY TOMATO CHICKPEA STEW

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.