EASY CHICKPEA STEW
This Easy Chickpea Stew recipe is a vegetable stew recipe that comes together in about 30 minutes and has an intoxicating combination of flavors. It's one of my favorite chickpea dinner recipes and it's also one those easy one pot meals you can pull together any night of the week.
Provided by Deborah
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- In a medium size Dutch oven (or other pot), heat the olive oil.
- Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
- Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
- Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
- Add the vegetable broth and chickpeas and bring to a simmer.
- Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
- Add the coconut milk and bring back to a simmer.
- Serve with chopped cilantro.
Nutrition Facts : Calories 414 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 14 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1000 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKPEA AND WINTER VEGETABLE STEW
Provided by Tara Parker-Pope
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams
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