Spanish Chickpea Stew | A Timeless Spanish Dish
EPISODE #486 - How to Make a Spanish Chickpea Stew | A Timeless Spanish Dish
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Pantry Recipes: Chickpeas | Basics with Babish
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This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously]
It's a legume.
Recipe:
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Try this Satisfying, Healthy Garbanzo Bean Soup with Tomatoes and Spinach Recipe!
this delicious Garbanzo Bean Soup with Tomatoes and Spinach! It has all healthy ingredients and is easy to make. It is a very hearty, satisfying soup that everyone will love! Serve this Garbanzo Bean Soup with Tomatoes and Spinach as a main dish or side dish. It In this cooking video Karen Breyer will show you step-by-step how to make this Garbanzo Bean Soup with Tomatoes and Spinach recipe. Watch this cooking video and make this tasty Garbanzo Bean Soup with Tomatoes and Spinach today!
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RECIPE: Garbanzo Bean Soup with Tomatoes and Spinach
INGREDIENTS:
2 - 3 teaspoons olive oil
2 cups onion, chopped
2 - 3 teaspoons garlic, minced
6 cups water
6 teaspoons chicken broth seasoning, instant (regular or vegan)
2 15 ounce cans garbanzo beans, rinsed and drained
14.5 ounce can tomatoes, diced
10 ounce package spinach, chopped (frozen and thawed)
1/2 - 1 teaspoon Kosher salt (or to taste)
1/4 - 1/2 teaspoon pepper, ground (or to taste)
1/4 cup Parmesan cheese, grated (or to taste)
INSTRUCTIONS:
1: Heat oil in a large saucepan.
2: Add onions and garlic. Cook until onions are soft. Stir frequently.
3: Add water, chicken broth seasoning, beans and tomatoes. Stir together.
4: Bring to a boil. Reduce heat and simmer 15 minutes.
5: Stir in the spinach, salt and pepper. Heat through.
6: Spoon into bowls. Top with Parmesan cheese.
NOTES:
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Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
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When you type the stew into Google, Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric is first result. It's so popular that it even has its own hashtag: #thestew. And it really is as good as the internet says.
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Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Greek chickpea stew | Akis Petretzikis
Greek chickpea stew | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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