Tomato Black Olive And Chickpea Stew With Fresh Shiitakes Recipes

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CHICKPEAS, OLIVES, AND TOMATOES ON TOAST

This mixture, with or without the fish, is also terrific tossed into pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9



Chickpeas, Olives, and Tomatoes on Toast image

Steps:

  • Heat a skillet over high, then coat with olive oil. Add garlic and cook until fragrant. Add chickpeas and a pinch of red-pepper flakes; cook until chickpeas begin to brown and pop, about 3 minutes. Stir in diced tomatoes and their liquid, 1/4 cup water, and olives and simmer 1 minute; season with salt. Brush bread slices with oil and season. Spoon chickpea mixture on bread and drizzle with oil. You can top this off with tuna or sardines for an extra hit of protein.

Olive oil
2 garlic cloves, thinly sliced
1 can chickpeas, drained
Red-pepper flakes
1 small can diced tomatoes
1/2 cup halved pitted green olives
Salt
Slices rustic bread, toasted
Oil-packed tuna or sardines (optional)

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.

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

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