Shortcut Chhole Chickpea And Tomato Stew Food

CHICKPEA AND TOMATO STEW

Chickpea and Tomato Stew image

Need a hearty vegetarian stew with chickpeas? You've come to the right place. This deliciously seasoned Chickpeas and Tomato Stew fits that bill and its ready in just 35 minutes.

Provided by My Food and Family

Categories Home

Time 35m

Yield 5 servings, 1 cup each

Number Of Ingredients 9

Ingredients

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 small onion, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. garam masala
1 yellow pepper, cut into strips
1 can (28 oz.) diced tomatoes, drained
1 can (19 oz.) chickpeas (garbanzo beans), rinsed
2 cups loosely packed baby arugula

Steps:

Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in seasonings; cook and stir 1 min. Add peppers; cook 3 min., stirring frequently.
Stir in tomatoes and chickpeas; cover. Simmer on low heat 15 to 18 min. or until peppers are tender and mixture is thickened, stirring occasionally.
Remove from heat. Stir in arugula.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g

SHORTCUT CHHOLE (CHICKPEA AND TOMATO STEW)

Shortcut Chhole (Chickpea and Tomato Stew) image

Chickpeas are inescapably omnipresent in North Indian cuisine. You'll find them stuffed in samosas: accompanied by bhature, a puffy, stretchy bread; or dressed in onions and yogurt as a street snack. We Krishnas enjoy our chickpeas as a thick, tomato-y stew -- but my mom doesn't make it too often, as dry chickpeas take a very long time to cook. Enter: this shortcut recipe, which my mom emailed to me during a particularly cold and sad winter when I was in college. With canned chickpeas, a few strategic whole spices (don't skip the cinnamon stick!), and yogurt to thicken the broth, this stew somehow manages the richness and complexity of a dish that's been cooking for hours. The first time I made this, I had just broken my wrist ice skating and was wearing a cast. The turmeric got all up in the fabric of the sweaty cast, and my hand ended up smelling like burnt garbage for a full month. But for this chhole -- it was totally worth it!

Provided by Priya Krishna

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 tablespoon cumin seeds
1/4 teaspoon fenugreek seeds
1 teaspoon ground turmeric
4 whole cloves
1 small cinnamon stick
1 medium yellow onion, finely diced
1 tablespoon minced fresh ginger
3 medium Roma tomatoes, diced into 1/2-inch pieces
1 garlic clove, minced
One 16-ounce can chickpeas, drained
2 tablespoons fresh lime juice (from about 1 lime)
1/4 cup full-fat plain yogurt
1 teaspoon kosher salt, plus more if needed
1/2 cup fresh chopped cilantro (stems and leaves), for garnish

Steps:

In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and fenugreek and cook, stirring, until they turn a medium shade of brown, no more than 30 seconds. Add the turmeric, cloves, and cinnamon stick and cook for another minute, until the turmeric has mostly dissolved into the oil and the spices become very fragrant. Toss in the onion and ginger and saute until the onion is translucent, 3 to 5 minutes. Increase the heat to high, add the tomatoes, and cook until they have fully wilted, 6 to 7 minutes. Add the garlic and cook for 1 minute more.
Reduce the heat to medium and add the chickpeas, lime juice, yogurt, and salt. Use a potato masher or the back of a fork to mash the chickpeas slightly so they become incorporated with the sauce (but don't go too crazy -- you want to leave the chickpeas relatively intact). Cook, uncovered, until the chickpeas have taken on a soft, baked potato-like texture, 20 to 25 minutes. Taste and adjust the salt if needed. Garnish with the cilantro before serving.

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Slow Cooker Chickpea, Red Pepper and Tomato Stew image

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

Ingredients

3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
1/2 teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

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.

SHORTCUT TOMATO AND BEEF, HERB STEW

Shortcut Tomato and Beef, Herb Stew image

I love this recipe because it's easy, fast and can be adapted to other meats or made vegetarian with a little improvisation. I got it from an issue of Chatelaine magazine but cannot remember which month. I changed the recipe to chicken and added more veggies...it was delicious!

Provided by Chef_ Dee

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 1/2 ounce) cans campbell's reduced-sodium beef broth
1 lb beef, cubed
1 (6 ounce) can tomato paste
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon black pepper
2 cups thickly sliced mushrooms
2 cups baby carrots
2 medium red potatoes, cubed
1 stalk celery, diced

Steps:

Combine broth, beef, tomato paste and flour in a large heavy bottomed saucepan, mixing well.
Heat to a boil, stirring often.
Stir in remaining ingredients; return to boil.
Cover; turn down heat and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 922.2, Fat 81.1, SaturatedFat 33.6, Cholesterol 112.4, Sodium 447.3, Carbohydrate 35.1, Fiber 6.2, Sugar 10.5, Protein 15.2

SPICY TOMATO CHICKPEA STEW

Spicy Tomato Chickpea Stew image

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

Ingredients

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

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

Chickpea, Tomato, and Potato Stew image

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

Ingredients

1 tablespoon coconut oil
1 large onion, diced
8 fresh garlic cloves, minced
43 1/2 ounces canned diced tomatoes, with juice (15 oz. cans x 3)
1 -1 1/4 cup water (see instructions)
1 cube vegan bouillon
30 ounces potatoes, cubed
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon sea salt (to taste)
1 teaspoon ground black pepper (to taste)
30 ounces canned chick-peas, drained
1/4 cup raw cashews (or tahini)

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

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Shortcut Chhole Chickpea And Tomato Stew Food

CHICKPEA AND TOMATO STEW

Need a hearty vegetarian stew with chickpeas? You've come to the right place. This deliciously seasoned Chickpeas and Tomato Stew fits that bill and its ready in just 35 minutes.

SHORTCUT CHHOLE (CHICKPEA AND TOMATO STEW)

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

SHORTCUT TOMATO AND BEEF, HERB STEW

I love this recipe because it's easy, fast and can be adapted to other meats or made vegetarian with a little improvisation. I got it from an issue of Chatelaine magazine but cannot remember which month. I changed the recipe to chicken and added more veggies...it was delicious!

SPICY TOMATO CHICKPEA STEW

CHICKPEA, TOMATO, AND POTATO STEW

Make and share this Chickpea, Tomato, and Potato Stew recipe from Food.com.

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