SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
SHIRO (ETHIOPIAN CHICKPEA SPREAD)
I seek out vegetarian dishes and this is one I love. You could consider shiro the mashed potatoes of Ethiopia; chickpea flour is something everyone can afford and it's nourishing. But nourishing doesn't come close to describing the flavors you get from the caramelized onion puree, the tomatoes, the berbere. It's rich and earthy and satisfying. Serve it as a side dish or add some shiro to Berbere Roasted Carrots & Fennel with Oranges or just to some cooked broccoli and you have a perfect light and healthy lunch. As for the spiced butter, make it and you have flavor. You can saute with it because it's been clarified and can take high heat. You can stir it into rice and use it to finish other dishes. Think of it as the butter.
Provided by Marcus Samuelsson
Categories condiment
Time 1h
Yield about 3 cups
Number Of Ingredients 16
Steps:
- Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
- Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
- Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
- Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.
ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)
Make and share this Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
- Add one cup of water and boil.
- To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
- Add to stew, false cardamom, black pepper and salt; cook until simmers.
- Serve it cold or warm with Injera, pita bread.
- Keep it in the fridge.
- P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
- (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
- * You will find these spices in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 135.1, Fat 13.8, SaturatedFat 1.9, Sodium 20, Carbohydrate 3.4, Fiber 1, Sugar 1.1, Protein 0.5
ETHIOPIAN CHICKPEA STEW
Another recipe from our local paper that I want to try....sounds lovely! Serve with flatbread on the side. Since I haven't made this yet the prep and cook time is guess work...will post after I have made this...
Provided by Thea
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make spice mix;.
- In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
- To roast chickpeas:.
- Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
- To saute vegetables;.
- Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
- To make stew;.
- Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
- To serve;.
- ladle stew into bowls. Serve with flatbread on the side.
Nutrition Facts : Calories 325.5, Fat 8.9, SaturatedFat 1.1, Sodium 657.7, Carbohydrate 53.9, Fiber 9.9, Sugar 5.1, Protein 9.7
ETHIOPIAN-STYLE CHICKPEA STEW
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.
Provided by Sharon123
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 450°F
- Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
- Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
- Good served with rice, cous cous or pasta.
- Note:.
- You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
- For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.
ETHIOPIAN CHICKPEA WAT
Make and share this Ethiopian Chickpea Wat recipe from Food.com.
Provided by breezee1984
Categories Ethiopian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
- Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
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RECIPE: ETHIOPIAN-STYLE CHICKPEA STEW | WHOLE FOODS MARKET
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- Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer.
- Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
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