Slow Cooker Chickpea Red Pepper And Tomato Stew Food

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.

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

SQUASH, CHICKPEA & RED LENTIL STEW (HEALTHY; SLOW-COOKER)

Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker) image

Make and share this Squash, Chickpea & Red Lentil Stew (Healthy; Slow-Cooker) recipe from Food.com.

Provided by GoldsmithLissa

Categories One Dish Meal

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup dried garbanzo beans
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
2 large carrots, roughly chopped
1 large onion, chopped
1 cup red lentil
4 cups chicken or 4 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons ginger, minced
1 1/2 tablespoons cumin
1 teaspoon salt
1/4 teaspoon pepper
1 lime, juiced
1/2 bunch cilantro, chopped

Steps:

Cover chickpeas in cold water by at least 2 inches. Soak overnight and then drain.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, and pepper in your slow cooker.
Cook on low until tender - I left mine on for the full 10+ hours since I had a long day.
If you are serving it all stir in lime juice (otherwise add when you serve). Serve sprinkled with cilantro.

Nutrition Facts : Calories 327.3, Fat 3, SaturatedFat 0.4, Sodium 467.5, Carbohydrate 65.3, Fiber 13.6, Sugar 9.9, Protein 16

CHICKPEA AND ROASTED RED PEPPER STEW

Chickpea and Roasted Red Pepper Stew image

Make and share this Chickpea and Roasted Red Pepper Stew recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes
1 (7 ounce) jar roasted red peppers, drained and chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried Italian seasoning
1 medium zucchini, cubed
salt and pepper
1 ounce parmesan cheese, grated

Steps:

Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
Season to taste with salt and pepper.
Serve topped with Parmesan cheese.

Nutrition Facts : Calories 248.6, Fat 4, SaturatedFat 1.5, Cholesterol 6.2, Sodium 1909.5, Carbohydrate 45.5, Fiber 8.9, Sugar 11.4, Protein 11.7

More about "slow cooker chickpea red pepper and tomato stew food"

15 EASY AND DELICIOUS SLOW COOKER CHICKPEA RECIPES

15-easy-and-delicious-slow-cooker-chickpea image

Slow Cooker Italian Red Pepper Beans (252 calories, 7 Green, 1 Blue, 1 Purple): This is another recipe that can be used for chickpeas and is a simple but super tasty combination of canned tomatoes, peppers, onions, garlic, and a …
From slenderkitchen.com

See details

SLOW COOKER MOROCCAN BEEF STEW WITH COUSCOUS RECIPES

Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of …
From kenur.aeroantenna.com

See details

EMNAZALEH: VEGETARIAN SLOW-COOKER CHICKPEA AND EGGPLANT STEW

2022-06-02 Place lid on your slow cooker and set on high for 3.5–4 hours. 8. When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.
From abc.net.au

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW RECIPE

Feb 28, 2021 - 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 ch…
From pinterest.co.uk

See details

BEST CHICKPEA STEW RECIPE - HOW TO MAKE TOMATO CHICKPEA STEW …

2020-11-17 Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture. Add remaining 1 tablespoon oil. Add in spinach and cook until bright green and …
From delish.com

See details

SLOW COOKER CHICKPEA RED PEPPER AND TOMATO STEW …

Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes.
From tfrecipes.com

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW …

Mar 12, 2021 - 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 ch…
From pinterest.com

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW …

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

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)
From copymethat.com

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW | PRINT FROM …

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.
From bakespace.com

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

See details

RECIPE: SLOW COOKER CHICKPEA AND LENTIL STEW - FOOD NEWS

Steps: To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7–8 hours (high for about 4 hours), until the potatoes and lentils are cooked through.
From foodnewsnews.com

See details

SLOW COOKER VEGETABLE AND CHICKPEA STEW RECIPE - MY …

2021-12-22 Stir in the curry powder, ginger, garlic, and cayenne pepper. Cook, stirring, until fragrant, for a further 30 seconds. Pour in 1/4 cup (60 ml) vegetable broth and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to a 6-quart (6 L) slow cooker.
From myediblefood.com

See details

SLOW COOKER RECIPE: CURRIED VEGETABLE AND CHICKPEA STEW

Instructions. Add all ingredients, except for the coconut milk and the spinach to the slow cooker. Set the slow cooker on Low for 8 hours. In the last 10 minutes, stir in the coconut milk and the spinach. Replace the cover. Once the cooking cycle is complete, taste and check for seasonings.
From foodnewsnews.com

See details

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW RECIPE

Feb 26, 2021 - 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 ch…
From pinterest.com

See details