Since dinner was such a wreck a couple nights ago I decided to make something with one of Lenny’s favorite ingredients, the ole O’Mighty Chickpea.  I was inspired by this recipe in Food & Wine.  Though I did mix it up a bit by not using spinach or raisins.  As well, I didn’t use the liquid from the canned chick peas, mainly because that kind of freaks me out.  I know, I know, quit being so crazy.  Also, I didn’t peel or seed the tomatoes as well like all of it tossed in, and why have waste!  Anyhow, this recipe for my version of chickpea stew came out beautifully, by adding arugula and a little extra paprika to the mix, it came out a bit zippy.  It was kind of like a gloulosh but meatless.  Did I mention, it is super easy to make which is great for a busy mid-week dinner.

 

Chickpea Stew

Chickpea Stew

Yields 4

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 2 large cloves garlic
  • 1/2 teaspoon saffron threads
  • 3 teaspoons sweet paprika
  • 1/4 teaspoon cumin
  • 1 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1/2 medium yellow onion, small dice
  • 2 large tomatoes, roughly chopped
  • 2 15 ounce cans chickpeas, drained and rinsed
  • 1 1/2 cups vegetable or chicken stock
  • 2 cups of arugula

How To

  1. Mash the garlic together with the saffron and salt to make a paste. Place into a bowl and stir in the paprika and cumin. Set aside.
  2. Place the olive oil into a dutch oven and heat until shimmering over medium low. Add the onion and tomato and cook until soft, stirring often. This should take between 3 - 5 minutes. Add the garlic/saffron paste, stir and cook for another minute.
  3. Add the chickpeas and the stock. Stir, and then simmer over medium heat for 15 minutes.
  4. Stir in the arugula. Season to taste with salt and pepper.
  5. Serve.
  6. Eat.
Cuisine: Spanish | Recipe Type: Stew
7.6.4
11
http://chezus.com/2007/08/23/chickpea-stew/

 

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