STEWED CHICKPEAS WITH TOMATOES AND ZUCCHINI
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!
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[email protected]This recipe sounds amazing! I'm definitely going to try it.
Chandler Bing
[email protected]I'm going to make this dish for dinner tonight. I'll let you know how it turns out.
Klest Ramaj
[email protected]This dish looks delicious! I can't wait to try it.
rehana 1234
[email protected]This recipe is a great idea, but it needs some tweaking. I would add more garlic and oregano.
Bo We
[email protected]I followed the recipe exactly, but my dish turned out too watery. I think I should have used less water.
Subash Acharya
[email protected]This dish is a little bland for my taste. I think it needs more spices.
Promise Do-good
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this dish. The tomatoes and zucchini were so flavorful that they masked the taste of the chickpeas.
Mckenzie Mathis
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the chickpeas and zucchini, and they always ask for seconds.
jhabindra rokaya
[email protected]This dish is so healthy and filling. It's a great option for a vegan or vegetarian meal. I also like that it's low in calories and fat.
mari rana
[email protected]I love how versatile this dish is. I've made it with different types of beans, vegetables, and spices, and it always turns out great. It's a great way to clean out your fridge and pantry.
Taliah Gill
[email protected]This recipe is a great way to use up leftover chickpeas and vegetables. I had some zucchini and tomatoes that were about to go bad, so I threw them in with some canned chickpeas and made this dish. It turned out really well!
Md shamim Mia
[email protected]This dish is so simple to make, but it's packed with flavor. I love the combination of chickpeas, tomatoes, and zucchini. I also added some chopped spinach and feta cheese, which made it even more delicious.
Bailey Bragg
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of chickpeas, but they were cooked perfectly in this recipe and had a great flavor. The zucchini and tomatoes were also delicious, and the sauce was nice and light.
Ricardo Hubbard
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The chickpeas and zucchini are so tender and flavorful, and the sauce is just the right amount of tangy and savory. I highly recommend it!
Daryan Tabor
[email protected]I made this dish last night and it was so easy and delicious! I used canned chickpeas and diced tomatoes, and it still turned out great. I served it with some crusty bread for dipping, and it was the perfect comfort food.
Antonio Martnez
[email protected]This dish was a hit! The flavors of the chickpeas, tomatoes, and zucchini blended perfectly, and the sauce was incredibly flavorful. I served it over rice, and it was a delicious and satisfying meal.