Umbrian Style Stewed Chickpeas Recipes

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

Steps:

• 1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Put just enough lamb pieces in the pot as will fit comfortably in a single layer. Cook, stirring occasionally, until browned on all sides, about 20 minutes. Transfer the browned lamb to a plate. Sprinkle with salt and pepper. Cook the remaining lamb in the same way. 2 When all of the meat is browned, spoon the 3 Return the lamb to the pot. Add the tomatoes and mushrooms and bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, 1 1/2 hours or until the lamb is tender and the sauce is reduced. If there is too much liquid, remove the cover for the last 15 minutes. 4 Just before serving, heat the chickpeas and their liquid in a medium saucepan. Then transfer them to a food processor to puree or mash them with a potato masher. Stir in a little extra-virgin olive oil and black pepper to taste. Reheat if necessary. 5 To serve, scoop some of the chickpeas onto each plate. Surround the puree with the lamb stew. Serve hot. excess fat from the pan. Scatter the garlic in the pan and cook 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits in the bottom of the pan. Bring to a simmer and cook 1 minute. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
• Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
• Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
• Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
• Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
• Cover. Cook on high 60 minutes.
• Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.