Peruvian Chickpea Stew Recipes

EASY CHICKPEA STEW

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.

EASY MOROCCAN CHICKPEA STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

CHICKPEA STEW

Steps:

• Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
• Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
• Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
• Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)

Steps:

• The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
• To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
• Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
• Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
• Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
• To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
• Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
• Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

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.