Best Chickpea And Tomato Stew Recipes

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. 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. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
• Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

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, TOMATO, AND POTATO STEW

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.

TOMATO, MUSHROOM AND CHICKPEA STEW

Steps:

• Heat oil in large pot.
• Cook onions over medium-low heat until translucent, but not golden.
• Add garlic and mushrooms, cook another 3 minutes.
• Add vinegar, cook 3-4 minutes more, stirring continuously.
• Add tomatoes, chickpeas, capers, olives, oregano, S&P.
• Cook about 15 minutes more.
• Serve over rice or orzo.

CHICKPEA AND TOMATO STEW

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.

SHORTCUT CHHOLE (CHICKPEA AND TOMATO STEW)

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.

CROCKPOT GINGERED CHICKPEA AND SPICY TOMATO STEW RECIPE RECIPE - (4.3/5)

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

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.

INDIAN VEGETABLE STEW WITH TOMATO-SAFFRON BROTH AND CHICKPEA DUMPLINGS

Steps:

• Stew: In a dutch oven, heat oil over medium heat & add garlic and saute until medium golden brown. Add ginger, chiles, saffron and spice mix. Season w/ salt and continue to cook until fragrant, about 1 minute. Add mustard seeds & as they pop, add the optional curry leaves and chopped tomatoes & season w/ salt. Cook over medium-low heat for about 6-7 min until the tomatoes have released a substantial amount of juice & their skins have softened. Add the cooked vegetables along w/ any accumulated juices & adjust the consistency with water to create a slightly soupy mixture. Season again & add 6-8 dumplings/person. Heat through & spoon stew into heated individual serving bowls or a large tureen, garnishing w/ cilantro & scallions. Toss vegetables in a little canola oil, salt & pepper and place them in one layer on a sheet pan covered w/ foil. Roast in a 450 oven until light brown and still slightly underdone, about 20 min. Make sure the vegetables are not disturbed until they begin to color. Spice mix: Toast seeds & chiles over medium heat until fragrant, about 1 minute. Pour into a small bowl and let cool. Grind very fine & stir in ground turmeric. Dumplings: Combine & sift dry ingredients, including salt and pepper. Whisk eggs & add yogurt, oil, cumin & chiles in a large bowl and gradually add flour mixture until well combined. Let the batter rest refrigerated for at least one hour and as long as 24 hours. Line a sheet pan with foil. Bring a med pot of salted water to a boil & form small egg-shaped quenelles of the dumpling batter w/ 2 teaspoons, allowing them to cook for about 6 min, before scooping them out onto the sheet pan to cool and repeating with the rest of the batter.

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, reduce 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 to 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.