Spicy Tomato Chickpea Stew Recipes

EASY CHANA MASALA (SPICY CHICKPEA STEW)

Steps:

• Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
• Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
• Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
• Add the tomatoes cook 1 minute.
• Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
• Serve over prepared rice. Garnish with chopped fresh cilantro if desired.

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.

SPICY CHICKPEA STEW

Steps:

• Soak chickpeas in cold water for at least 4 hours. Drain, put in a medium saucepan, and add water to cover. Add bay leaves. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 2 hours. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain, reserving cooking liquid.
• Cook onion and garlic in olive oil over low heat until translucent, about 15 minutes. Add paprika, oregano, pepper, tomato paste, and chopped tomatoes, and cook a few minutes more.
• Add chickpeas, squash, and enough cooking liquid to cover. Cook, covered, until squash is tender, about 30 minutes. Add pepper flakes if desired, and adjust seasonings. Remove bay leaves. Stir in spinach, cook until wilted, and serve.