Since dinner was such a wreck a few nights ago I decided to make something with one of Lenny’s favorite ingredients, the ole O’Mighty Chickpea. I was inspired by a recipe in Food & Wine magazine, but I kind of broke all the rules when making it. That is okay as it was a delicious chickpea stew and one that I will be making more often.
I did mix it up a bit by not using spinach or raisins. As well, I didn’t use the liquid from the canned chickpeas, mainly because that freaks me out. I know, I know, quit being so crazy. I didn’t peel or seed the tomatoes as well as all of it tossed in, and why have waste! This recipe for my version of chickpea stew came out beautifully, by adding arugula and a little extra paprika to the mix. It was more like a goulash but meatless. Did I mention, it is super easy to make which is great for a busy mid-week dinner.
Recipe: Chickpea Stew
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
- 2 cups of arugula
- 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.
- 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.
- Add the chickpeas and the stock. Stir, and then simmer over medium heat for 15 minutes.
- Stir in the arugula. Season to taste with salt and pepper.
- Serve.
- Eat.
Can never have enough Chickpea Stews
Moroccan Aubergine Chickpea Stew
Leblebi North African Chickpea Stew