Best Curried Chickpea Stew Recipes

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

CURRIED CAULIFLOWER AND CHICKPEA STEW

Steps:

• Heat oil in large saute pan over medium heat. Add onions and sauté until golden brown.
• Add cauliflower, curry powder, and garbanzo beans; stir.
• Add Rotel, coconut milk, garam masala, cumin, and ginger. Heat to medium-high, and bring to a boil.
• Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
• Season to taste with salt, if desired. Serve with crusty bread or over rice.

CURRIED LENTIL AND CHICKPEA STEW

Steps:

• 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
• 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
• 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• 4. Add cubed potatoes. Cook 15 more minutes.
• 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
• The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
• Enjoy as is, or over rice!

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

Steps:

• Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes. Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro. Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes. To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

CURRIED CHICKPEA, LENTIL, AND SWISS CHARD STEW

Steps:

• Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside.
• In a stock pot, combine the oil, bouquet garni, onion (or leek) swiss chard stems, and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.
• Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (Cooking time will depend upon the freshness of the lentils-older lentils take longer to cook).
• Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).
• While the stew is cooking, toast the cumin. Watch carefully! They can burn quickly. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Transfer the cumin to a large plate to cool. Set aside.
• Mix together yogurt and cumin.
• Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

CURRIED CHICKPEA AND SUMMER VEGETABLE STEW

Steps:

• Heat oil in a large, deep skillet over medium heat until shimmering.
• Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning).
• Stir in the ginger and garlic; cook for 2 minutes.
• Add eggplant, yellow squash, zucchini, and 1/2 tsp salt; stir to coat thoroughly.
• Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 - 10 minutes.
• Stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper.
• Cook until the spices are fragrant, 1-2 minutes.
• Pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro.
• Raise the heat to medium high and bring the stew to a boil.
• Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape and the sauce has thickened, 15 - 20 minutes.
• To serve - ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

CURRIED LENTIL AND CHICKPEA STEW FOR SLOW COOKER

Steps:

• 1. Warm oil in a large skillet over medium-high heat. Add carrots, celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in curry powder and sauté until blended and fragrant, about 1 minute. Add rice and stir to coat. Stir in tomatoes and broth. Bring to a simmer, then pour into slow cooker. Stir in lentils and season with salt and pepper. Cover and cook on low for 4 hours. Add chickpeas, cover and cook until lentils and rice are tender, about 1 hour longer. (If stew looks dry when you add chickpeas, add more broth.) Season with salt and pepper and sprinkle with parsley, if desired, before serving.

CURRIED CHICKPEA STEW

Steps:

• Simmer u til chickpeas are soft, then mash in pot
• Cook on medium now adding one cup of fresh cut parsley or cilantro or green leaves in the fridge and cook