Best Garbanzo Stew With Peanut Rice Cooking Light Recipes

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS

Steps:

• Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
• Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
• After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
• Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
• Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
• After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
• Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

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.

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.

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.