Best Greek Chickpea Stew Recipes

GREEK CHICKPEA STEW

Greek Chickpea Stew image

Make and share this Greek Chickpea Stew recipe from Food.com.

Provided by Fluffy

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
2 cups chicken or 2 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon dried oregano or 1/4 cup fresh oregano
3 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) package fresh spinach
1 (15 ounce) can chickpeas
crumbled feta cheese, for topping

Steps:

Saute onion in hot oil in dutch oven for 5 min.
Add garlic for last minute.
Stir in tomatoes stock tomato paste chickpeas oregano salt and pepper.
Bring to a boil reduce heat to low and simmer for 15 min.
stirring occasionally.
Stir in spinach and parsley, cook 5 min.
Serve topped with feta cheese.

BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW

Bulgur, Veg Chickpea and Bean Greek Super Food Stew image

This is one of my favourite stew things ever! Add whatever veggie to it you wish. I like putting carrots, parsnips and fine beans in other than what is specified below. Garnish with some vegan Parmesan and away you go. I think it's really good for you with loads of protein etc. I think you can substitute the beans for whatever beans you like. I've used pinto, broad and canneli, and flagolet before. You can even put a bit of chili in it if you like to spice it up. This is taken form "A Vegan Taste of Greece by Linda (surname I can't spell or pronounce sorry) one of the best cookbooks about/for vegans in my eyes. I end up having to change the recipe a bit in order to accommodate what's in my fridge.

Provided by cakeinmyface

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 sliced leek (1 big leek)
2 sliced onions (2 onions)
100 g sliced mushrooms
100 g spinach (fresh or some frozen cubes)
4 minced garlic cloves
500 g chickpeas (1 tin drained)
300 g broad beans (1 small tin drained)
500 g chopped tomatoes (1 tin)
175 g bulgur wheat
1/2 teaspoon mint
1/2 teaspoon basil
1/2 teaspoon dill
1 teaspoon Italian herb seasoning (optional)
1 tablespoon balsamic vinegar (or red wine vinegar)
100 ml red wine (optional)
1 tablespoon tomato paste
400 ml stock
black pepper
1 fresh lemongrass (optional)
1 lemon, juice of
1 tablespoon olive oil

Steps:

Preheat oven to gas mark 4,.
In a heavy based pan, heat half the oil and sauté the onion and leeks with garlic for 5 minutes. Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.
Use remaining olive oil to lightly grease a casserole dish. Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage. Serve with vegan Parmesan sprinkled over the top and black pepper.

Nutrition Facts : Calories 349.4, Fat 5.7, SaturatedFat 0.8, Sodium 781.5, Carbohydrate 63.8, Fiber 14, Sugar 7.9, Protein 15.5

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