Best 3 Spicy Chickpea Stew Recipes
Indulge in a flavorful and aromatic culinary journey with our spicy chickpea stew! This tantalizing dish is a harmonious blend of tender chickpeas, an array of aromatic spices, and a vibrant tomato base. Accompanied by three diverse recipes, this stew offers a delightful balance of flavors and textures. Embark on a culinary adventure as you explore the traditional Moroccan tagine, the vibrant Indian chana masala, and the comforting Italian pasta e ceci. Each recipe brings a unique twist to the classic chickpea stew, ensuring a culinary experience that will leave your taste buds craving more. Prepare to be captivated by the symphony of spices and the heartwarming essence of this versatile dish.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
SPICY TOMATO CHICKPEA STEW
This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.
Provided by Lalaloula
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
- Mix in spices and cook for 1-2 minutes.
- Stir in chopped tomatoes, tomato puree and chickpeas.
- Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Season well with salt and freshly ground pepper.
- Just before serving stir in the parsley.
Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8
SPICY CHICKPEA AND AUBERGINE STEW
Steps:
- Gently heat a couple of decent glugs of olive oil in a large pan. Peel and slice 1 and a half large onions into half moons and add to your pan. (Keep the remainder of your onion to one side for the garnish.)
- Peel and crush 3 cloves of garlic and add that to the pan also and give it a stir. Sautee the contents of your pan until the onions soften.
- Add salt, pepper, a good pinch of ground cumin, a sprinkling of ground coriander and chilli flakes. For a more Middle Eastern flavour, you can also add a tiny bit of cinnamon. We do this in winter.
- Now chop 3 aubergines into bite-sized chunks and add to the pan. Stir it all up so the aubergine pieces become coated with the oil and spices and let them cook for a few minutes.
- Roughly chop 4 large summer Turkish tomatoes (or use 3 tins of chopped tomatoes) and add them to the pan.
- Drain the juices from a tin of chickpeas, add to the pan, stir everything up, cover and simmer for about 20 minutes, until your aubergine goes soft.
- For the Garnish (optional) This topping for your stew is optional but it really does make a difference. It's about the contrast in texture and flavour. Add a little olive oil to a frying pan and get it really hot. Slice your onion into half moons as thinly as possible. Take 2 cloves of garlic, peel and slice those thinly, too. Add to the pan and fry till dark and crispy.
- And to serve... Serve your spicy chickpea and aubergine stew on a bed of Turkish rice or bulgur wheat. Sprinkle freshly chopped parsley over the dish and then top it all off with your crispy onion and garlic garnish. We also can't resist a side serving of good quality, Turkish süzme yoghurt whilst we're eating this.
Tips:
- Soak the chickpeas overnight. This will help them cook more evenly and quickly.
- Use a variety of spices. The spices in this recipe can be adjusted to your taste. For a spicier stew, add more cayenne pepper or red pepper flakes. For a milder stew, reduce the amount of spices.
- Don't overcrowd the pan. When cooking the chickpeas, make sure to use a large enough pan so that they have plenty of room to move around. Overcrowding the pan will make it difficult for the chickpeas to cook evenly.
- Simmer the stew for at least 30 minutes. This will help the flavors to develop and the chickpeas to become tender.
- Serve the stew with your favorite toppings. Some popular toppings include cilantro, yogurt, and naan bread.
Conclusion:
This spicy chickpea stew is a delicious and easy-to-make vegan meal. It's perfect for a quick weeknight dinner or a hearty lunch. With its combination of spices and chickpeas, this stew is sure to be a hit with everyone at the table.
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