Tomato Black Olive And Chickpea Stew With Fresh Shiitakes Food

MEDITERRANEAN CHICKPEA STEW

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.

TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES

Steps:

• Using dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
• When oil is fragrant, reduced heat to medium-low and cook onions until translucent but not golden.
• Add garlic and mushrooms and stir until soft and partially cooked, about 3 minutes.
• Add wine and cook another 3-4 minutes, stirring to prevent sticking.
• Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
• Cook 15 minutes more, or until heated through.
• Set aside, covered, until ready to serve.

CHICKPEA STEW

Steps:

• 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
• 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
• 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

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.

TOMATO AND CHICKPEA STEW

Steps:

• Slice shallots finely and saute in olive oil in a medium saucepan. When shallots are a bit brown, add in pine nuts. When you can smell the pine nuts cooking, stir in spices and tabasco sauce. Cook for a minute more.
• Add stock and bring to a boil. Drain chickpeas and rinse before adding to the saucepan. Cook for about 5 minutes.
• Add in tomatoes, including juice. Cook for another 5 minutes.
• Meanwhile mash garlic cloves with salt in a mortar and pestle until they form a paste. Add mint leaves. If using fresh mint leaves, reduce them to a paste as well. If dried mint leaves, don't bother. Stir the garlic mixture into the yoghurt and allow to stand.
• To serve, spoon stew over your chosen carb and top with a dollop of the garlic yoghurt.
• For Vegetarian do not use the Chicken broth.

ITALIAN CHICKPEA STEW

Steps:

• Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
• Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
• Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.