Best 4 Chickpea Ham Hock Stew Recipes

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In the realm of comfort food, few stews rival the hearty and flavorful embrace of a chickpea and ham hock stew. This delectable dish, often associated with Southern and soul food traditions, offers a tantalizing blend of textures and flavors that is sure to warm your heart and soul. With its humble origins, chickpea ham hock stew has evolved into a beloved culinary masterpiece, enjoyed by people from all walks of life. So, let's embark on a culinary adventure as we delve into the world of chickpea ham hock stew, exploring its rich history, diverse variations, and of course, the ultimate recipe that will guide you towards creating this comforting and delectable dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA & HAM-HOCK STEW RECIPE - (2/5)



Chickpea & Ham-Hock Stew Recipe - (2/5) image

Provided by ngteller

Number Of Ingredients 10

8 cups hot water
4 smoked ham hocks (2 1/2-pounds)
1 1/2 cups dried chickpeas, soaked overnight and drained
3 large carrots, cut into 2-inch lengths
1 medium onion, cut into 1-inch dice
2 bay leaves
2 thyme sprigs
3 medium (6-ounce) red-skinned potatoes, peeled and quartered
1/2 cup flat-leaf parsley, chopped
Salt and freshly ground pepper

Steps:

  • In a slow cooker, combine the water, ham hocks, chickpeas, carrots, bay leaves and thyme sprigs. Cover and cook on high for 1 hour and 30 minutes, stirring occasionally. Add the potatoes, cover and cook on low for 1 hour and 45 minutes, until the chickpeas, ham hocks and potatoes are tender. Transfer the ham hocks to a large plate. Discard the bay leaves and thyme sprigs. When the hocks are cool enough to handle, remove the meat and coarsely chop it. Return the ham to the soup. Using a paring knife, cut the carrots in the cooker into bite-size pieces. Transfer the potatoes to a bowl and mash to a puree. Stir the mashed potatoes into the soup along with the parsley. Season with salt and pepper and serve.

HAM 'N' CHICKPEA SOUP



Ham 'n' Chickpea Soup image

Chock-full of ham, vegetables, chickpeas and orzo, this hearty soup is loaded with good-for-you flavor. Linda Arnold sends the recipe from her Edmonton, Alberta kitchen.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup uncooked orzo pasta
1 small onion, chopped
2 teaspoons canola oil
1 cup cubed fully cooked lean ham
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
2 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh parsley

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large saucepan, saute onion in oil for 3 minutes. Add the ham, garlic, rosemary and sage; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain orzo; stir into soup. Add chickpeas; heat through. Sprinkle each serving with cheese and parsley.

Nutrition Facts : Calories 312 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1015mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.

CHICKPEAS WITH SPINACH



Chickpeas with Spinach image

Provided by Joyce Goldstein

Categories     Egg     Leafy Green     Vegetable     Appetizer     Side     Sauté     Dinner     Spinach     Legume     Chickpea     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 17

1/2 pound (1 generous cup) dried chickpeas
7 cloves garlic, peeled
1 onion, peeled
1 bay leaf
1 small ham hock (optional)
Salt
About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
2 tablespoons olive oil
1 slice country bread, crust removed
Generous pinch of saffron threads, warmed and crushed
1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
2 teaspoons sweet smoked paprika
1/2 cup coarsely flaked cooked salt cod (optional)
1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
Salt and freshly ground black pepper
Dash of sherry vinegar, as needed
4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)

Steps:

  • Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion.
  • Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside.
  • Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth.
  • Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar.
  • Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.

HAM AND CHICKPEA SLOW COOKER SOUP



Ham and Chickpea Slow Cooker Soup image

A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.

Provided by beanbaird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 18h20m

Yield 6

Number Of Ingredients 6

1 pound dry garbanzo beans
1 meaty ham bone
10 new potatoes, halved
5 carrots, chopped
½ cup frozen corn
ground black pepper to taste

Steps:

  • Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours.
  • Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

Nutrition Facts : Calories 426.8 calories, Carbohydrate 80.5 g, Fat 4.9 g, Fiber 18.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 62.9 mg, Sugar 12.2 g

Tips:

  • If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 1 minute, then letting them sit for an hour.
  • Use a good quality ham hock for the best flavor. Look for one that is meaty and has a good layer of fat.
  • Don't be afraid to add more vegetables to the stew. Some good options include carrots, celery, potatoes, and green beans.
  • Serve the stew with a side of crusty bread or cornbread to soak up all the delicious broth.

Conclusion:

Chickpea and ham hock stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover ham. The stew is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious meal, give this chickpea and ham hock stew a try.

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