RIOJA BEEF WITH CHICKPEAS, PEPPERS AND SAFFRON
Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)!
Provided by JackieOhNo
Categories One Dish Meal
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position; preheat to 450 degrees. Heat 6-quart Dutch oven over low.
- Toss meat and 1 T. oil in bowl. Season with 1/2 t. salt and 1/4 t. pepper.
- Add 1 T. oil to Dutch oven; heat on medium-high. Add peppers; cook, stirring, until browned, 3 minutes. Remove.
- Working in 2 batches, add meat and sear, turning once, until browned, 5-6 minutes per batch. Return to bowl.
- Add remaining oil to pot; add onion. Cook, stirring, until softened, 4-5 minutes. Add garlic, paprika, cumin, and saffron; cook, stirring, 1 minutes. Whisk in flour, then broth, wine and tomatoes.
- Return beef to pot. Cover with foil, then lid and set over medium-high heat until bubbly. Transfer pot to oven; cook 1-1/2 hours.
- Remove from oven; set over low heat. Remove foil; add peppers, chickpeas, zest, juice, and about 1 cup water, if necessary, to make gravy. Cover; simmer for 5 minutes.
Nutrition Facts : Calories 508.2, Fat 17.6, SaturatedFat 5.6, Cholesterol 112.3, Sodium 643.9, Carbohydrate 40, Fiber 7.7, Sugar 2.8, Protein 44.5
CRISPY CHICKPEAS WITH BEEF
Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.
Provided by Mark Bittman
Categories easy, quick, weeknight, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 701 milligrams, Sugar 10 grams, TransFat 1 gram
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
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