Best Chickpea Stew With Orzo And Mustard Greens Recipes

Chickpea Stew image

Provided by Anniesails

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 teaspoon cumin seeds
1 red onion, chopped
5 cloves garlic, minced
1 tablespoon coriander seeds, ground
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed, or more to taste
1 cup water
1 red potato, cubed
2 tablespoons minced fresh cilantro, divided
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 tomato, cubed

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.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 23.7 g, Fat 4.8 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 508 mg, Sugar 2.3 g

Chickpea Stew image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped onion
3 cloves garlic, minced
2 teaspoons toasted cumin seed, ground
2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled
1 (16-ounce) can tomatoes, including liquid, chopped
3 cups beef stock or broth
1 cinnamon stick
3 carrots, cut diagonally into 1/2-inch thick slices
3 cups blanched broccoli florets
2 medium yellow squash, cut into 1-inch pieces
1 (10 1/2-ounce) can chickpeas, drained
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh ginger

Steps:

In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous.