Best Garbanzo Stew Recipes

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

GARBANZO BEAN AND SAUSAGE STEW

Steps:

• Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes.
• Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.

LAMB STEW WITH SPINACH AND GARBANZO BEANS

Steps:

• Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
• Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.

CROCK POT KIELBASA GARBANZO STEW

Steps:

• In crock pot combine all ingredients.
• Cover; cook on high-heat setting for 3 to 4 hours (or, as I prefer, low setting for 7 to 8 hours).
• Remove bay leaves.
• Serve.
• Enjoy.

GREEK GARBANZO STEW

Steps:

• Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
• Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.

GARBANZO BEAN STEW WITH ESCAROLE

Steps:

• Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
• Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.

EASY GREEK GARBANZO STEW

Steps:

• Heat oil in dutch oven. Add onions and saute oil soft. Add garlic for one minute. Add broth, tomato,beans, tomato paste, spices and seasonings. Bring to boil and reduce to simmer for 15 minutes. Add spinach and cook for 5. Serve with couscous and feta.

TOMATO GARBANZO BEAN STEW

Steps:

• Chop zucchini/squash/eggplant into ¾ " chunks and put into colander. Sprinkle with salt and let sit for 15 minutes. Meanwhile chop onions into 3/4 inch chunks, and peel and finely chop garlic. Put 2 tablespoons into a saucepan over medium heat. Add onions and garlic and sauté until translucent. Add cinnamon, cumin, coriander, and cayenne, then sauté for one minute more. Then add garbonzo beans, draining off the excess liquid in the can first. Add the tomatoes and their juices. Cover pan and reduce heat to a slow boil. Remove cover and let simmer until sauce has thickened. Serve over cus-cous.

GARBANZO AND GREEN CHILE STEW

Steps:

• Season the pork tenderloin pieces with salt and pepper.
• Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center.
• Remove the pork from the pan and set aside.
• Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes.
• Add the enchilada sauce and water; bring to a simmer.
• Add the beans and the liquid, let cook for 10 minutes.
• Add the pork back to the pan and let simmer until the pork is cooked to medium.
• Serve with corn tortillas and fresh tomato salsa, if desired.

ARTICHOKE AND GARBANZO STEW

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.

SPANISH GARBANZO STEW

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.
• Add the water, chickpeas, tomatoes, cumin, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes.
• Stir in the parsley and season sparingly with salt and generously with pepper. Adjust the consistency with more water as needed, but let the stew remain thick. Serve over a small amount of hot cooked rice, if desired.
• Nutrition Information
• Per serving:
• Calories: 186
• Total fat: 6g
• Protein: 7g
• Fiber: 9g
• Carbohydrate: 29g
• Cholesterol: 0mg
• Sodium: 200mg

LI OCH'S CHICKEN AND GARBANZO STEW

Steps:

• In a large heavy kettle heat the oil and butter over medium high heat until the foam subsides.
• Brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a large bowl.
• Pour off half the fat in kettle and in the remaining fat cook the onions, 2 of the garlic cloves, minced, the cumin, ginger and the red pepper flakes over moderately low heat, stirring, until the onions are softened.
• Return the chicken to the kettle, and the broth and the chick peas, and simmer the mixture, covered for 45 minutes
• (The mixture will be soupy. If a thicker stew is desired, transfer the chicken to a bowl and boil down to desired consistency.)

CURRIED GARBANZO BEAN STEW

Steps:

• Heat olive oil in a 12-inch heavy, deep skillet over moderately high heat until hot but not smoking, then saute onion and garlic, stirring until onion is soft, about 3 minutes. Add jalapeno pepper and saute another minute. Add garbanzo beans and tomates and simmer, stirring, about five minutes. Add olives and capers and simmer, stirring, for 30 seconds. Stir in wine and simmer for five minutes. Add spices, salt and pepper and simmer, stirring, one minute. Remove from heat. Serve over hot cooked rice.

CURRIED SQUASH, GARBANZO BEAN, AND POTATO STEW

Steps:

• Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
• Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
• Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.

GARBANZO STEW WITH MALANGA AND CALABAZA

Steps:

• Soak chickpeas in water with a pinch of baking soda overnight, 10 to 12 hours. Drain and rinse well.
• In a large heavy pot, combine chickpeas with 7 cups of water. Bring to a boil then lower heat to medium, cover, and simmer until just tender, 30 to 35 minutes. Drain and reserve 4 cups of the cooking water.
• To make the sofrito, heat the oil in a large skillet over medium heat. Add the cubed ham and saute until lightly browned, 2 to 3 minutes. Add the onions, peppers and garlic and saute until soft, about 5 minutes. Add the tomatoes, wine, paprika and bay leaf to the sofrito, roughly crushing the tomatoes. Return to a simmer and cook an additional 5 minutes.
• Return chickpeas to large pot with 4 cups of the reserved cooking water. Add the sofrito mixture to the chickpeas and bring to a simmer. Add the malanga and calabaza, and cook covered until the vegetables are tender, 35 to 45 minutes. Serve on its own with bread or over rice.

GARBANZO STEW WITH PEANUT RICE (COOKING LIGHT)

Steps:

• GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until tender.
• Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally.
• Stir in garbanzo beans and garam masala for 5 minutes or until thoroughly heated.
• Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.
• PEANUT RICE: Bring the water to a boil in a medium saucepan.
• Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat; stir in peanuts and peas.

GARBANZO STEW

Steps:

• slice the chorizo and cube the ham ( cooking ham, not sweet)chop the onions, peppers and garlic.
• In a large skillet with olive oil saute everything together...drain the garbanzo beans ( soaked in water and salt) and rinse well.
• add to the skillet and combine...add the can of tomatoes and wine.
• add salt and pepper to taste, add in the olives, cilantro and parsely...simmer on low for at least 30 mins, serve with rice.