CHICKPEA STEW
Fragrant spiced vegetarian dish.
Provided by Anniesails
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
- Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
- Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g
GREEK GARBANZO STEW
This delicious vegetarian stew can be served as a side dish, or over couscous as a main entree. This makes 4 main dish entrees, or 8 side dish servings.
Provided by TasteTester
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in hot oil in a Dutch oven over medium heat for 6-8 minutes, or until tender. Add garlic and cook 1 minute more. Stir in tomatoes and next 8 ingredients. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 15 minutes.
- Stir in spinach and chopped parsley; cook 5 minutes. Top with crumbled feta cheese, if desired.
GREEK CHICKEN STEW
With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
- While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from the heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
GREEK GARBANZO STEW
Make and share this Greek Garbanzo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 50m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, saute onion in oil, 4 to 5 minutes or until tender.
- Add garlic and saute 1 minute.
- Add in tomatoes and next 8 ingredients; stir to mix well.
- Bring mixture to a boil; lower heat and simmer, stirring occasionally, for 15 minutes.
- Add spinach and chopped parsley; stir to mix well.
- Cook 5 more minutes.
- Ladle hot soup into individual bowls and top with feta cheese.
Nutrition Facts : Calories 323, Fat 7, SaturatedFat 1, Sodium 1518.4, Carbohydrate 58.4, Fiber 12.9, Sugar 13, Protein 11.9
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.
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PORK STEW WITH CHICKPEAS - THE GREEK FOODIE
From thegreekfoodie.com
5/5 (7)Category Main CourseCuisine Cretan, GreekCalories 368 per serving
- Soak the chickpeas overnight in plenty of water. Half an hour before cooking rinse them well, put them back in a bowl, add plenty of water and a tablespoon of baking soda.
- When ready to cook, rinse chickpeas well, add them in a pot with plenty of water. Bring them to a boil and cook until soft but not mushy. Save 2 cups chickpea water.
- Preheat the oven at 315 degrees.While chickpeas cook, prepare the meat. Pat pork pieces with a paper towel to blot extra moisture. Season with sea salt and pepper.Heat 2-3 tablespoons olive oil in a dutch oven or oven proof pot. Add 3-4 pork pieces and brown all over. Remove and repeat process until all pieces are browned.
- Move stew pieces back in the pot, in high heat. Add the wine and let alcohol evaporate.Add the onions, chickpeas, tomatoes and season with sea salt, freshly ground pepper, 2 tablespoons cumin and cayenne pepper (to taste). You can add a little saved chickpea water if needed. Cover and place pot in the oven.Cook for 60 min.
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5/5 (25)Category Large Plates, Salads And SoupsCuisine GreekCalories 479 per serving
- Heat up the oven to 200° C / 390° F. Cut the top of the garlic head(s) off (I recommend roasting 2-3 at the same time) and drizzle the exposed cloves with a small amount of olive oil. Wrap the garlic in a piece of baking paper and then kitchen foil and bake for about 30-35 minutes, until the cloves are soft and sticky. Set aside.
- Cut the green part off the leek, cut the remaining part in half lengthwise and clean off the grit hiding between layers. Chop the leek and the shallot finely.
- Heat up olive oil in a heavy bottom pot. Add leek and shallot and sauté on a low medium heat until translucent, stir frequently.
- Next, throw in finely chopped fresh garlic (3 cloves) and fresh thyme leaves and / or cut rosemary leaves (I use about 1 tbsp each). Sauté for another 2-3 minutes, stirring frequently.
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