Chickpea And Winter Vegetable Stew Recipes

CHICKPEA AND WINTER VEGETABLE STEW

Chickpea and Winter Vegetable Stew image

Make and share this Chickpea and Winter Vegetable Stew recipe from Food.com.

Provided by dicentra

Categories Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

2 teaspoons extra virgin olive oil
1 cup chopped onion
1 cup sliced leek
1/2 teaspoon ground coriander
1/2 teaspoon caraway seed, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 garlic clove, minced
3 2/3 cups vegetable stock, divided
2 cups cubed peeled butternut squash
1 cup sliced carrot
3/4 cup cubed peeled yukon gold potato
1 tablespoon harissa
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

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.

CHICKPEA AND WINTER VEGETABLE STEW

Chickpea and Winter Vegetable Stew image

Provided by Tara Parker-Pope

Categories dinner, soups and stews, appetizer, main course

Time 50m

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 clove garlic, minced
3 2/3 cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

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

MOROCCAN VEGETABLE STEW

Moroccan vegetable stew image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Time 1h5m

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

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