Chickpea And Tomato Stew Recipes

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 12

Slow Cooker Chickpea, Red Pepper and Tomato Stew image

Steps:

In a 6- to 8-quart slow cooker, combine the chickpeas and their liquid, roasted red peppers, canned tomatoes, chopped sun-dried tomatoes and their oil, onion, garlic, vinegar, olive oil, smoked paprika, 1 teaspoon kosher salt and several generous grinds of pepper. Cook on low until the flavors are blended, 6 to 8 hours.
Taste before serving and add more salt, pepper or vinegar if necessary. Divide among bowls and top with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Ingredients

3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
1 red onion, finely chopped
5 garlic cloves, smashed and finely chopped
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
1 tablespoon olive oil, plus more for serving
1/2 teaspoon smoked paprika
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

CHICKPEA AND TOMATO STEW

Need a hearty vegetarian stew with chickpeas? You've come to the right place. This deliciously seasoned Chickpeas and Tomato Stew fits that bill and its ready in just 35 minutes.

Provided by My Food and Family

Categories Home

Time 35m

Yield 5 servings, 1 cup each

Number Of Ingredients 9

Chickpea and Tomato Stew image

Steps:

Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in seasonings; cook and stir 1 min. Add peppers; cook 3 min., stirring frequently.
Stir in tomatoes and chickpeas; cover. Simmer on low heat 15 to 18 min. or until peppers are tender and mixture is thickened, stirring occasionally.
Remove from heat. Stir in arugula.

Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 9 g

Ingredients

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 small onion, chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. garam masala
1 yellow pepper, cut into strips
1 can (28 oz.) diced tomatoes, drained
1 can (19 oz.) chickpeas (garbanzo beans), rinsed
2 cups loosely packed baby arugula

MEDITERRANEAN CHICKPEA STEW

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 13

Mediterranean Chickpea Stew image

Steps:

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

Ingredients

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don't like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Pressure Cooker Chickpea, Red Pepper and Tomato Stew image

Steps:

Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Add 1 tablespoon olive oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the sun-dried tomatoes and their oil, garlic and smoked paprika, and cook, stirring, until fragrant, about 3 minutes. Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes. Cook, stirring and scraping the bottom of the pot to make sure nothing is sticking, until fragrant and combined, about 1 minute. Stir in the vinegar, 1 teaspoon salt and several grinds of pepper.
Turn off the sauté setting. Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 5 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
Taste the stew, and add additional salt, pepper or vinegar, if you like. Serve the stew in bowls, topped with a drizzle of olive oil, red-pepper flakes and smoked almonds.

Ingredients

1 tablespoon olive oil, plus more for serving
1 red onion, chopped
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and chopped (about 1 cup), oil reserved (about 3 tablespoons)
5 garlic cloves, smashed and finely chopped
1/2 teaspoon smoked paprika
3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid)
2 (12-ounce) jars roasted red peppers, drained and finely chopped (2 cups)
1 (14-ounce) can crushed or diced tomatoes
1 tablespoon sherry vinegar or red wine vinegar, plus more to taste
Kosher salt and black pepper
Red-pepper flakes, for serving
Chopped smoked almonds, for serving

SPICY TOMATO CHICKPEA STEW

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Spicy Tomato Chickpea Stew image

Steps:

Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
Mix in spices and cook for 1-2 minutes.
Stir in chopped tomatoes, tomato puree and chickpeas.
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
Season well with salt and freshly ground pepper.
Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

Ingredients

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

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Chickpea And Tomato Stew Recipes

SLOW COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

CHICKPEA AND TOMATO STEW

Need a hearty vegetarian stew with chickpeas? You've come to the right place. This deliciously seasoned Chickpeas and Tomato Stew fits that bill and its ready in just 35 minutes.

MEDITERRANEAN CHICKPEA STEW

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

PRESSURE COOKER CHICKPEA, RED PEPPER AND TOMATO STEW

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