GREEK CHICKPEA STEW
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
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.
GREEK BULGUR, CHICKPEA & BEAN CASSEROLE
Recipe from ivu.org. The author included a bunch of variations and substitutions; I'm putting in what I included. It's very satisfying and could easily go from vegetarian to vegan by using a cheese substitute.
Provided by lecole54
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- In a heavy-based pot, heat half the oil and sauté the onion and leeks with garlic for 5 minutes, then add the spinach until it wilts (if using frozen then add frozen cubes and let them melt a bit).
- Add the canned 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. Bake for 40 minutes, take out stir. Mix the juice of the lemon into the casserole at this stage. Serve with Parmesan sprinkled over the top and black pepper.
Nutrition Facts : Calories 287.1, Fat 4, SaturatedFat 0.6, Sodium 266.3, Carbohydrate 52.7, Fiber 13.8, Sugar 5.8, Protein 13.5
BULGUR, VEG CHICKPEA AND BEAN GREEK SUPER FOOD STEW
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
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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