Garbanzo Stew With Peanut Rice Cooking Light Recipes

Steps:

• GARBANZO STEW: Heat olive oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until tender.
• Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally.
• Stir in garbanzo beans and garam masala for 5 minutes or until thoroughly heated.
• Sprinkle each service with 1 tablespoon cilantro. Serve over peanut rice.
• PEANUT RICE: Bring the water to a boil in a medium saucepan.
• Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat; stir in peanuts and peas.

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.