CHICKPEA STEW
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
ROAST SUMMER VEGETABLES & CHICKPEAS
A summery tomato-based stew, packed with veg and perfect to make ahead
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
CHICKPEA & ROASTED VEG TAGINE
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium
CHICKPEA AND WINTER VEGETABLE STEW
Provided by Tara Parker-Pope
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
- Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams
More about "chickpea and roasted vegetable stew recipes"
EASY CHICKPEA STEW - THE HARVEST KITCHEN
From theharvestkitchen.com
4.4/5 (28)Total Time 30 minsCategory DinnerCalories 414 per serving
- 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.
SIMPLE ITALIAN VEGETABLE AND CHICKPEA STEW RECIPE
From today.com
4.2/5 (38)Category Entrées,SoupsAuthor Laura VitaleTotal Time 1 hr
- 1. In a medium soup pot, add the oil along with the onions and garlic and sauté over medium heat for a few minutes, just to soften them and allow them to become translucent.
- 2. Add the peppers, carrots and potatoes, and stir them around for a few minutes to coat them in the oil.
- 3. Add the tomato sauce, broth, chickpeas, Italian seasoning and basil. Bring to a boil, cook, reduce the heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.
- 4. Once the potatoes are tender, add the zucchini, cook for another 5-10 minutes, or until the zucchini is tender. Season with salt and pepper to taste. Serve with some freshly grated Parmesan and some crusty bread.
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE …
From themediterraneandish.com
4.9/5 (48)Total Time 1 hrCategory EntreeCalories 407 per serving
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
ROASTED VEGETABLE AND CHICKPEA STEW - FOOD & NUTRITION …
From foodandnutrition.org
FALL ROASTED VEGETABLES WITH CHICKPEAS - AVERIE COOKS
From averiecooks.com
MOROCCAN CHICKPEA-AND-VEGETABLE STEW RECIPE
From myrecipes.com
MEDITERRANEAN CHICKPEA & VEGETABLE STEW – TASTY …
From tastymediterraneo.com
AN EASY ONE-POT VEGETABLE VEGAN CHICKPEA STEW RECIPE
From thedeliciousspoon.com
15 EASY VEGAN VEGETABLE SOUP RECIPES – HAPPY MUNCHER
From happymuncher.com
MEDITERRANEAN VEGETABLE AND CHICKPEA STEW | ONE ARAB VEGAN
From onearabvegan.com
CHICKPEA AND VEGETABLE STEW | SAVORY
From savoryonline.com
A COMPLETE RECIPE FOR THE WHOLE FAMILY: JUICY CHICKEN BREAST IN THE ...
From newsrnd.com
DARINA ALLEN: MAKE THE MOST OF THE SEASON WITH MY VERSATILE …
From irishexaminer.com
CHICKEN CHICKPEA STEW - HEALTHY WINTER STEW RECIPE - TORI AVEY
From toriavey.com
HEARTY ROASTED VEGETABLE AND CHICKEN STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CURRIED CHICKEN AND VEGETABLE STEW – RECIPE ME
From recipeme.co.za
CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES
From jamieoliver.com
CHICKPEA VEGETABLE STEW RECIPE - CATHAL ARMSTRONG - FOOD & WINE
From foodandwine.com
CHICKPEA & VEGETABLE ROAST WITH BULGUR WHEAT RECIPE | WAITROSE …
From waitrose.com
CHICKPEA VEGETABLE STEW RECIPE - MAKE IT SKINNY PLEASE
From makeitskinnyplease.com
VEGAN ROOT VEGETABLE PLANT BASED ROASTED CHICKPEAS RECIPE
From youtube.com
30-DAY HEART-HEALTHY MEDITERRANEAN DIET DINNER PLAN
From eatingwell.com
MOROCCAN VEGETABLE STEW RECIPE BBC GOOD FOOD RECIPES
From nyamaneilang.coolfire25.com
NISHA VORA SHARES HER GO-TO VEGAN CHICKPEA STEW
From camillestyles.com
You'll also love