SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
SPICY CHICKEN SAUSAGE AND CHICKPEA STEW
Steps:
- Instructions: In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook, stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of the pot. Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up with a wooden spoon as it browns. Cook for about 3-4 minutes, then stir together with the onions. Season to taste with salt and pepper. Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean liquid, into a blender. Puree coarsely. Add the whole and pureed chickpeas to the soup pot, along with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened. Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then cover and freeze up to 3 months. Season and garnish after thawing and reheating. Season the remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and minced rosemary, if desired, and serve hot.
SPICY AFRICAN CHICKPEA AND SWEET POTATO STEW
Make and share this Spicy African Chickpea and Sweet Potato Stew recipe from Food.com.
Provided by janem123
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook couscous according to package directions.
- Place garlic and salt into bowl of food processor and blend until garlic is finely chopped.
- Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
- While processor is running, pour olive oil through cover opening until mixture forms paste.
- In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
- Uncover and simmer 10 minutes more or until vegetables are tender.
- Serve stew with couscous and hot pepper sauce.
Nutrition Facts : Calories 531.2, Fat 5.8, SaturatedFat 0.8, Sodium 1029.3, Carbohydrate 105.7, Fiber 16, Sugar 12.4, Protein 16.7
CROCKPOT GINGERED CHICKPEA AND SPICY TOMATO STEW RECIPE RECIPE - (4.3/5)
Provided by KEGMD
Number Of Ingredients 12
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.
SPICY CHICKPEA STEW
This is an excelent warming winter meal. Its also great for when you're feeling under the weather. The chorizo may seem a bit costly but you can get a good five or six meal out of one sausage.
Provided by Melichios
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Fry the chorizo, onion, garlic and pepper in a small saucepan until the onion and pepper soften. You don't need any extra oil as the chorizo gives of a lot of oil.
- Add the remaining ingredients (tomatoes, chickpeas, pimenton, bay and chutney). Cover and simmer for ten minutes or until the chickpeas soften.
- Serve hot on a piece of toast. Serves 4 as lunch or 2 as supper.
SPICY CHICKPEA AND AUBERGINE STEW
Steps:
- Gently heat a couple of decent glugs of olive oil in a large pan. Peel and slice 1 and a half large onions into half moons and add to your pan. (Keep the remainder of your onion to one side for the garnish.)
- Peel and crush 3 cloves of garlic and add that to the pan also and give it a stir. Sautee the contents of your pan until the onions soften.
- Add salt, pepper, a good pinch of ground cumin, a sprinkling of ground coriander and chilli flakes. For a more Middle Eastern flavour, you can also add a tiny bit of cinnamon. We do this in winter.
- Now chop 3 aubergines into bite-sized chunks and add to the pan. Stir it all up so the aubergine pieces become coated with the oil and spices and let them cook for a few minutes.
- Roughly chop 4 large summer Turkish tomatoes (or use 3 tins of chopped tomatoes) and add them to the pan.
- Drain the juices from a tin of chickpeas, add to the pan, stir everything up, cover and simmer for about 20 minutes, until your aubergine goes soft.
- For the Garnish (optional) This topping for your stew is optional but it really does make a difference. It's about the contrast in texture and flavour. Add a little olive oil to a frying pan and get it really hot. Slice your onion into half moons as thinly as possible. Take 2 cloves of garlic, peel and slice those thinly, too. Add to the pan and fry till dark and crispy.
- And to serve... Serve your spicy chickpea and aubergine stew on a bed of Turkish rice or bulgur wheat. Sprinkle freshly chopped parsley over the dish and then top it all off with your crispy onion and garlic garnish. We also can't resist a side serving of good quality, Turkish süzme yoghurt whilst we're eating this.
SPICY CHICKPEA STEW
With good bread and a salad, this stew makes an excellent cold-weather lunch or supper.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 14
Steps:
- Soak chickpeas in cold water for at least 4 hours. Drain, put in a medium saucepan, and add water to cover. Add bay leaves. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 2 hours. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain, reserving cooking liquid.
- Cook onion and garlic in olive oil over low heat until translucent, about 15 minutes. Add paprika, oregano, pepper, tomato paste, and chopped tomatoes, and cook a few minutes more.
- Add chickpeas, squash, and enough cooking liquid to cover. Cook, covered, until squash is tender, about 30 minutes. Add pepper flakes if desired, and adjust seasonings. Remove bay leaves. Stir in spinach, cook until wilted, and serve.
CHANA MASALA (SPICY CHICKPEA STEW)
Categories Vegetable
Number Of Ingredients 18
Steps:
- 1 Heat oil in a large skillet. 2 Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). 3 Turn heat to medium-low. 4 Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. 5 Stir for a few seconds. 6 Add the tomatoes. 7 Cook the tomatoes until browned lightly. 8 Add chickpeas and a cup of water and stir. 9 Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. 10 Cook covered for 10 minutes. 11 Remove the cover add the minced chili and ginger. 12 Stir and cook uncovered for 30 seconds.
SPICY CHICKPEA AND SPINACH STEW | OH MY VEGGIES
This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and cook until softened, 5-7 minutes.
- Stir in the garlic and cumin and cook for a minute, until fragrant.
- Add the chickpeas, tomatoes, and broth.
- Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
- Add the harissa and spinach to the pot and stir until the spinach has wilted.
- Remove from heat and season with salt and pepper to taste.
- Serve over couscous or rice with lemon wedges.
LABLABI (MIDDLE EASTERN SPICY CHICKPEA STEW)
How to make Lablabi (Middle Eastern Spicy Chickpea Stew)
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- The night before, pick over the chickpeas and rinse in several changes of water. Add filtered water mixed with salt (you should be able to taste the salt) to more than cover (about 2 1/2 inches works). Cover and let sit overnight.
- The next morning, drain chickpeas. In a large pot, combine chickpeas, 12 cups filtered water, onions, peppercorns, and bay leaves. Salt the water so you can taste the salt. Bring to a boil, then lower heat to medium low and simmer, uncovered, stirring occasionally until tender, 1 to 2 hours. Keep a tea kettle full of hot water nearby to top off the pot if the water level falls below the beans. It's okay if the beans are soupy when done.
- While beans are simmering, toast cumin seeds and coriander seeds. Empty into a mortar and pestle and pound to a coarse powder. Scrape this powder into a dish and set aside. Toast the whole chile until darkened and soft. Slice off the stem end and, wearing rubber gloves, empty out the seeds. If you prefer heat, keep intact.
- Scrape the mashed garlic into the mortar, add 2 teaspoons of the spice mix and a pinch of sea salt, and pound to a chunky paste. Scrape this out to a small dish, add the scallions to the mortar, and pound them too. Stir together with the garlic paste. Save remaining spice mix for another use (or, for a slightly more seasoned final dish, you could use the whole amount).
- Take a heavy skillet, place it over medium low heat, and heat the oil. When hot, add the chile and toss and stir a second or three, then scrape in the garlic-scallion paste. Sizzle this mixture until fragrant and beginning to lose its bright color. Sniff appreciatively to avoid scorching the spices.
- You can pull out the chile at this point, or leave it in. Scrape about half of the oil and spice mixture into the waiting pot of chickpeas and return to a simmer for 10 to 20 minutes, topping with more boiling water (about 2 to 3 cups or 2 to 3 inches). Taste for salt and adjust accordingly. Juice the lemons, strain the juice, and add to the pot. Simmer another minute or two.
- Slice baguette into 3-inch slices and cut crosswise. Toast lightly in oven. Place a chunk of baguette in the bottom of each serving bowl, top with a ladleful of chickpeas, broth, and a drizzle of the rest of the spice paste, and hand around. Let each person garnish as he or she pleases.
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