Curried Chickpea Lentil And Swiss Chard Stew Recipes

RED CURRY CHICKPEAS AND SWISS CHARD

Steps:

• Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.

CURRIED CHICKPEA, LENTIL, AND SWISS CHARD STEW

Steps:

• Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside.
• In a stock pot, combine the oil, bouquet garni, onion (or leek) swiss chard stems, and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.
• Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (Cooking time will depend upon the freshness of the lentils-older lentils take longer to cook).
• Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).
• While the stew is cooking, toast the cumin. Watch carefully! They can burn quickly. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Transfer the cumin to a large plate to cool. Set aside.
• Mix together yogurt and cumin.
• Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
• Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

RED LENTIL AND SWISS CHARD STEW

Steps:

• In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
• Stir in curry powder and cayenne.
• Add the broth and chard and increase heat to high and bring to a boil.
• Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
• Divide soup into bowls and top with sour cream or yogurt, if desired.

CURRIED LENTIL AND CHICKPEA STEW

Steps:

• 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
• 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
• 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• 4. Add cubed potatoes. Cook 15 more minutes.
• 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
• The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
• Enjoy as is, or over rice!

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.