Best 2 Stewed Chickpeas Recipes

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Stewed chickpeas, also known as chana masala, are a flavorful and versatile dish that can be easily prepared at home. This hearty and comforting stew is a popular dish in many cultures, and it can be made with a variety of ingredients to suit your taste and dietary needs. Whether you prefer a classic recipe or are looking for something more adventurous, there are many mouthwatering stewed chickpea recipes to choose from. In this article, we will explore some of the best recipes for stewed chickpeas, providing you with the guidance and inspiration you need to create a delicious and satisfying meal that will tantalize your taste buds and leave you feeling satisfied.

Here are our top 2 tried and tested recipes!

STEWED CHICKPEAS WITH TOMATOES AND ZUCCHINI



Stewed Chickpeas with Tomatoes and Zucchini image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

1 pound dried chickpeas, soaked overnight
1 large onion, 1/2 cut into 1/2-inch dice and the other half left whole
1 carrot, peeled
1 rib celery
4 cloves garlic, 2 whole and 2 smashed and finely chopped
2 bay leaves
1 thyme bundle
Kosher salt
Extra-virgin olive oil
Pinch crushed red pepper
1 teaspoon cumin seeds, coarsely ground
1 teaspoon fennel seeds, coarsely ground
3 beefsteak tomatoes, cut into 1/2-inch dice, reserve the seeds and juices
2 large zucchini, green part only, cut into 1/2-inch dice

Steps:

  • Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
  • When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
  • Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
  • Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.
  • Transfer the stew to a serving bowl and serve immediately or at room temperature.
  • Hey chickpea!

STEWED CHICKPEAS



Stewed Chickpeas image

This is a delicious combination of flavors. It can be served as a side dish or makes a wonderful vegetarian meal served with rice. The recipe is adapted from "1000 Recipes Indian, Chinese, Thai and Asia". The recipe suggests chilling before serving but I served this hot with seasoned rice and cinnamon spiced carrots.

Provided by PaulaG

Categories     Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil, divided
1 large eggplant, diced (Approximately 4 cups.)
2 medium yellow onions, thinly sliced
3 -5 garlic cloves, chopped
1 -2 medium green pepper, thinly sliced
1 -2 serrano chili, minced
1 (15 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground turmeric
1/8-1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 (14 ounce) can chickpeas, rinsed, drained
1 lemon, juice of
3 tablespoons fresh cilantro, chopped

Steps:

  • In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
  • In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
  • Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.

Tips:

  • Use a variety of chickpeas: Different types of chickpeas have different flavors and textures. Experiment with different varieties to find your favorite.
  • Soak your chickpeas overnight: Soaking your chickpeas overnight will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a flavorful broth: The broth you use to cook your chickpeas will add a lot of flavor to the dish. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
  • Add plenty of vegetables: Vegetables add flavor, nutrition, and color to stewed chickpeas. Add your favorite vegetables, such as carrots, celery, onions, potatoes, tomatoes, and spinach.
  • Season your chickpeas well: Season your chickpeas with a variety of spices, herbs, and seasonings. Some popular choices include cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper.
  • Simmer your chickpeas for at least 1 hour: Simmering your chickpeas for at least 1 hour will help them become tender and flavorful. The longer you simmer them, the more flavorful they will become.
  • Serve your chickpeas with a variety of accompaniments: Stewed chickpeas can be served with a variety of accompaniments, such as rice, bread, pita bread, or yogurt.

Conclusion:

Stewed chickpeas are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of protein, fiber, and vitamins and minerals. They can be served as a main course or a side dish. With a little planning and effort, you can make a delicious and satisfying stew that your whole family will enjoy.

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