SPANISH CHICKPEA STEW
This Spanish chickpea stew is an easy one-pot, freezer friendly and oil-free meal that costs just pennies per bowl. This soup can be made with canned chickpeas for a quick 20-minute meal or dried chickpeas for a dirt cheap dinner.
Provided by Melissa
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat and add a splash of water (you can use a tablespoon of oil, if you prefer), the onion and garlic. Sautee until the onions are very soft, adding more water as necessary. Add the diced tomato and sautee until broken down completely, breaking the pieces up with your spoon as they soften. Add the bay leaves and paprika and fry for about a minute, while stirring, to release the flavour.
- Dried chickpeas: Add the water and chickpeas. Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary. When the chickpeas are finishing, add the potato and carrot and cook until soft. Finally, stir in the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
- Cooked chickpeas: Add the water, chickpeas, potato and carrot and simmer until the vegetables are soft. Add the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.
- This stew can be served thick or thin. Take out some of the liquid if you want it thicker, or add a bit more water for a thinner soup.
Nutrition Facts : Calories 440 kcal, Carbohydrate 76 g, Protein 23 g, Fat 6 g, Sodium 1259 mg, Fiber 21 g, Sugar 13 g, ServingSize 1 serving
POTAJE DE GARBANZOS (CHICKPEA STEW - SPAIN)
A stew from the Southeastern Coastal Region of Spain. From Penelope Casa's "Delicioso!" The garbanzos require soaking overnight so plan accordingly.
Provided by Acerast
Categories Stew
Time P1DT2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the chickpeas overnight in a large pot of cold water to cover; drain.
- In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
- Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
- Remove and reserve the bread.
- Add the ham and onion to the skillet; saute until the onion has wilted.
- Stir in the paprika, and remove the pan from the heat.
- Add the onion mixture to the chickpeas.
- Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
- Remove the ham or beef bone.
- In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
- Stir the paste into the stew, cover and let sit 10 minutes before serving.
- Chop the hard-boiled egg whites.
- Divide into soup bowls and garnish with chopped hard-boiled egg whites.
Nutrition Facts : Calories 371.5, Fat 17.8, SaturatedFat 4.5, Cholesterol 78.5, Sodium 706.5, Carbohydrate 40.9, Fiber 7, Sugar 2.9, Protein 13.7
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.
SPANISH CHICKPEA & SPINACH STEW
Steps:
- Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
- Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
- After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
- Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer
- After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
- After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!
Nutrition Facts : Calories 355 kcal, Carbohydrate 34 g, Protein 13 g, Fat 21 g, SaturatedFat 3 g, Sodium 1779 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
CHICKPEA AND BEEF STEW
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
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
SPANISH CHICKEN STEW
A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
- Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.
Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
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- Drain a 20 ounce can of cooked chickpeas into a sieve, rinse under cold running water, cut 1 large potato into 1/2 inch thick chunks, roughly dice 1/2 of a green and 1/2 of a red bell pepper, finely dice 1/2 onion and finely mince 4 cloves of garlic
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4.9/5 (15)Total Time 40 minsCategory AppetizerCalories 385 per serving
- In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.
- Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.
- Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.
- Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.
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