- 4 tablespoons olive oil, divided
- 2 skinless, boneless chicken thighs
- 3 large garlic cloves, minced
- 2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup chopped drained roasted red peppers from a jar
- 2 tablespoons (or more) fresh lemon juice
- 2 cups 1' cubes country-style bread
- 3 tablespoons coarsely chopped flat-leaf parsley
Heat 2 Tbsp. oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 Tbsp. oil and 2 Tbsp. lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.
Nutritional Content1 serving contains: Calories (kcal) 483.0 %Calories from Fat 40.3 Fat (g) 21.6 Saturated Fat (g) 3.4 Cholesterol (mg) 40.4 Carbohydrates (g) 47.3 Dietary Fiber (g) 9.7 Total Sugars (g) 3.8 Net Carbs (g) 37.5 Protein (g) 23.9 Sodium (mg) 249.2Reviews Section
Inspired by a pair of delicious tomato and spinach-based chickpea stews I had in Sevilla, Spain, this chickpea stew is humble, hearty, and lovely in its simplicity. It's perfect when paired with a grain of your choice&mdashI love it with cooked rice or millet&mdashor a piece of nice, crusty bread. The combination of onion, garlic, and tomatoes (in two forms) is matched by the mildly spiced intensities of cumin, coriander, and most importantly, quality smoked paprika.
The anchovy is optional, but there's no good reason to skip it: the flavor that comes from one tiny small fish adds so much more than just the stereotypical brininess. The sugar serves a similar purpose by balancing out the acidity of the tomatoes and bringing out their natural sweetness even more. And the spinach? It cooks down in no time, turning into a creamy textural fascination&mdasha very pleasing addition, especially if you're looking top up your Popeye-strength for the day.
If you've made this recipe, leave us a comment down below to let us know how you liked it! For more ideas on how to stay cozy for the winter, check out these 75+ heartwarming stew recipes.
The chickpea stew that broke the internet in the US is here. Give it a go
Vegetarian recipes that can be made in one pot or pan could come in handy over the next few days. Here is a selection of great things to cook, including Alison Roman’s chickpea stew with coconut and turmeric that became an internet sensation known as #thestew.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Serves four to six. Cooking time 55 minutes
This is #thestew, Alison Roman’s internet-famous recipe, as delicious as it is beautiful. Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an incredibly creamy, basically-good-for-you dinner that evokes South Indian chickpea stews and some stews found in parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint.
60ml olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 thumb-sized piece ginger, finely chopped
Salt and black pepper
1½ tsp ground turmeric, plus more for serving
1 tsp mild chilli flakes, plus more for serving
2 tins chickpeas, drained and rinsed
2 tins full-fat coconut milk
270ml vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 small bunch mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
1. Heat 60ml oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, three to five minutes.
2. Add 1½ teaspoons turmeric, one teaspoon mild chilli flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, eight to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, three to seven minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of chilli flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using dust the yogurt with turmeric if you’d like.
Tips: When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut. None are suitable here. Two cans of coconut milk, really? Yes.
SHAKSHUKA WITH FETA
Serves four to six. Cooking time 50 minutes
Irish Times Food&Drink Club
Shakshuka, a vibrant dish of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne, may be at the apex of eggs-for-dinner recipes. In Israel, it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side, but it’s also excellent for brunch or lunch. For Melissa Clark’s recipe, you make the sauce first, on the hob, then gently crack each of the eggs into the pan, nestling them into the sauce, before sliding the pan into the oven. Don’t skip the crumbled feta here: It softens into creamy nuggets in the oven’s heat.
3 tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp sweet paprika
Pinch of ground cayenne, to taste
2 x 400g tins whole plum tomatoes with their juices, coarsely chopped
¾ tsp salt, plus more as needed
¼ tsp black pepper, plus more as needed
140g feta, crumbled
6 large eggs
Chopped coriander, for serving
Hot sauce, for serving
1. Preheat an oven to 190 degrees Celsius, or equivalent. Heat oil in a large ovenproof frying pan over medium-low heat. Add onion and red pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, one to two minutes stir in cumin, paprika and cayenne, and cook one minute. Pour in tomatoes and season with three-quarters of a teaspoon of salt and a quarter of a teaspoon of pepper simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
2. Gently crack eggs into pan over tomatoes. Season eggs with salt and pepper. Transfer pan to oven and bake until eggs are just set, seven to 10 minutes. Sprinkle with coriander and serve with hot sauce on the side.
Tips: Shakshuka originated in North Africa, and there are as many versions of it there and elsewhere as there are cooks who have embraced it. You can make shakshuka in a cast-iron pan if the metal is very well seasoned. If it’s not, the iron will impart an unwelcome tang, so use an enamel pot instead.
WINTER SQUASH AND WILD MUSHROOM CURRY
Serves four to six. Cooking time 30 minutes
This is comfort food, Indian-style, adapted by David Tanis from a recipe by Madhur Jaffrey. It is also vegan. Use a mixture of cultivated mushrooms, which come in all shapes and sizes, as well as some wild mushrooms, if you can, like golden chanterelles, lobster or hen of the woods. You can make the dish as spicy as you wish, but be sure to include some cayenne and green chilli, to complement and play off the creamy coconut milk sauce.
3 tbsp vegetable oil
280g butternut or other winter squash, peeled and cut into small cubes
Salt and black pepper
1 or 2 small green chillies, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ tsp black mustard seeds
½ tsp cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 tsp ground coriander
Pinch of ground cayenne
½ tsp ground turmeric
450g mushrooms, preferably a mix of cultivated and wild, trimmed and sliced
180ml coconut milk
2 tbsp lime juice
Coriander, for garnish
1. In a wide frying pan, heat oil over medium-high heat. When it is hot, add squash cubes in one layer. Season with salt and pepper. Cook for about two minutes, letting cubes brown slightly, then flip and cook for two minutes more. Use a slotted spoon to lift squash out, and set aside.
2. Cut a lengthwise slit in each chilli to open it, but leave whole. (This helps the chillies heat the sauce without making it too spicy.)
3. Add shallots, salt lightly and cook, stirring, one minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chillies. Stir well and cook for 30 seconds more.
4. Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about five minutes.
5. Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another five minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
6. Before serving, stir in lime juice. Transfer to a serving dish and garnish with cilantro.
Tips: Serve with basmati rice, but rice noodles or mashed potatoes would be pretty good as well. You can substitute the zest of one lime and a handful of basil leaves for the curry leaves.
Serves four. Cooking time 30 minutes
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this Melissa Clark recipe on any week night without having to shop. The pickled onions aren’t strictly necessary, but they add a welcome tangy contrast to the beans. If you have a red pepper or a jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
For the pickled onions:
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
For the chilli:
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 tsp chilli powder, plus more to taste
1 tsp dried oregano, plus more to taste
2 tins black beans, drained
1 tin chopped tomatoes with their juices
Fresh coriander, diced avocado and sour cream, for garnish (optional)
1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let this rest while you make the chilli.
2. Prepare the chilli: Heat a large pan over medium-high heat. Add the oil. When hot, add onion and sauté until softened, five to seven minutes. Add garlic, chilli powder and oregano and sauté until fragrant, one to two minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
3. Taste and add more salt, chilli powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Tips: Don’t want to make pickled onions? Use jarred, sliced pickled jalapeños instead. Adding a chopped canned chipotle in adobo to the onions lends a deliciously smoky and fiery note to the dish. New York Times.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- 1 pinch salt
- 3 potatoes, cut into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup tomato sauce
- 1 cup golden raisins
- water, or enough to cover
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 1 bunch kale, ribs removed, chopped
- ½ cup chopped fresh cilantro
Heat the olive oil in a large pot over medium heat cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
How to Make Chickpea Stew
This recipe comes together in 30 minutes so there isn&rsquot a whole lot of technique to go over. On a difficulty scale from 1 to 10 (ten being an advance skill level) I would give this a 3, and that&rsquos solely because of the fact that you need to cut up some veggies! So, get your kinfe good and sharp and let&rsquos get cooking!
Sauté the Vegetables
Heat the olive oil in a large heavy soup pot then add in the squash, carrots, onion and garlic. You&rsquoll want to sauté it until the vegetables start to soften and brown. Depending on how wide your pot is, this can take 10 to 15 minutes.
Bloom The Spices
- As I said before the spices I chose for this recipe are North African inspired. I used a blend of cumin, coriander, cinnamon and cayenne pepper.
- If you have a spice blend that you prefer you can use that instead. Curry powder, Garam Masala or Ras el Hanout would be great alternatives! If you like it, a bit of carraway would be good with these too.
- Add the spices (and the salt and pepper) to the sautéed veggies and stir them to toast them. Doing this before adding liquid blooms them in the hot oil and they take on a more fragrant character and add more flavor to the finished stew.
Add Liquid Ingredients and Chickpeas
- To prevent the spices from scorching, you&rsquoll need to be ready with your liquid ingredients (tomatoes and broth.)
- As soon as you smell the spices take on a toasty smell (this takes about 30 seconds) then pour in the broth.
- Add in the tomatoes. I used a 28-ounce can of whole tomatoes that I hand crushed. You can sub in a 28-ounce can of diced tomatoes for a shortcut.
- Add in the canned, drained and rinsed chickpeas.
Simmer The Soup To Cook the Vegetables Through
- All you have to do next is bring the soup to a simmer. Once it simmers, reduce the heat to medium-low or so just to maintain that simmer. You don&rsquot want to boil it.
- Cook the stew until the veggies are tender (you should be able to cut through a chunk of butternut squash with the side of your metal spoon.)
Add Baby Spinach at the End
Once the vegetables are tender, stir in the baby spinach and let it wilt into the soup. As soon as it is wilted, take the soup off the heat.
How To Serve The Stew
Ladle the stew into bowls. To keep this strictly vegan you can top it with a plant based yogurt such as Forager. Or if you eat dairy, you can use a cow&rsquos milk Greek yogurt.
Sprinkle on fresh herbs. We loved the flavor of fresh mint and parsley paired with these spices. If you happen to change up the spices in your stew, you can experiment with other herbs. Cilantro would be good too!
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.
Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.
Add the tomatoes and cook for another two minutes to soften.
Remove from the heat and check for seasoning.
Stir through the spinach and top with yoghurt.
To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.
In a large stockpot, heat olive oil over medium heat. Add soyrizo, breaking it up with a wooden spoon. Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until unions are translucent.
Add the potato, squash, turkey leg, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and squash are fork tender.
Remove the bay leaf, turkey leg, and squash pieces.
Shred the meat off the turkey leg, and return to pot.
Remove the peel from the squash, dice the flesh, and return to the pot. Add the chard, and continue cooking until chard wilts.
- 3 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 4 stalks celery, thinly sliced
- Salt and pepper
- 5 sprigs oregano
- 3 tablespoons tomato paste
- 6 cups vegetable broth
- 2 cans (15.5 ounces each) chickpeas, rinsed and drained
- 3 thick slices stale rustic bread, crusts removed, torn into small pieces
- 1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
i loved this! i added a carrot and celery stalk, doubled the cumin and thyme and added a bit of cayenne. the honey is a nice touch. i think the key is to let it simmer awhile to develop the flavours.
My boyfriend and I are committing to lessen our meat intake. This was one of our first vegan meals made at home, the only substitution was vegetable broth in leiu of chicken broth. While it was cooking, my kitchen smelled so homey and warm. and it was delicious. The parsley at the end really brought it together. It was filling and nutritious. This will be a new favorite in our home.
This was a great stew the only thing I added was grilled chicken strips plus the drippings. While it would make a good base for adding whatever veggies, herbs, or spices you have on hand, I appreciated the elegance of its simplicity. I think increasing the lemon juice is off base. it is meant to brighten the other flavors, not assert its own.
Made this for my BF for dinner and it went very well. Served with rice and mango chutney, was very filling but delicious! Making again tonight for my Healthy Lifestyles group meeting (my mom and sis). Would definitely make again and again!
This is a great recipe. Fast and family friendly. I double the garlic, cumin, thyme and lemon and add rasins to the couscous. Yummy!
I made this for friends tonight, and served it with a box of lemon couscous. Everyone at the table scraped their plates. It's a great vegetarian dish,and I also think non -vegetarians will enjoy it , as it is quite filling. I added extra red-pepper flakes to give it more flavor. This is a really easy recipe to prepare in front of your guests, chopping, boiling, and letting the stew sit, takes about 35 minutes. Healthy and filling.
This dish was delicious and very easy as well as being healthy and economical. I second the recommendation to increase the cumin (I can never get enough cumin I buy it by the half-pound and grind it fresh) and add red pepper and carrots, and some garam masala wouldn't go amiss either. I also increased the lemon juice, and will definitely add carrots next time.
I doubled the cumin and thyme, added red pepper flakes for a little spice, and added potatoes when sauteeing the onions. I didn't have lemon juice or parsley but thought this dish was a perfect weekday supper. Fast, easy and healthy! I'll definitely make this again.
Served over rice for a nice weeknight meal. Even my 2 yr old ate it. Added additional cumin as suggested - I think some Garam Masala (a spice used in Indian cooking) would be the perfect addition to this for an added kick.
As recommended by another reviewer I doubled the cumin and thyme and added carrots. The results were still very bland. I debated adding chilli and am sorry I didn't.
I have eaten chickpeas at least twice a week for most of my life and I recon I am an expert on the subject, but this one produced the best meal of chickpeas I have ever eaten
Based on other reviews I added more spices: doubled the cumin and thyme and added cinnamon, ground corriander, chili powder, and dashes of nutmeg and allspice. I also served it over quinoa which was a nice contrast and something completely different.
I only used one can of garbanzo beans and added some cooked chicken chunks. It was super easy to make.
Sorry Charlie. My high expectations of this recipe were not met. Not sure what it needs--more spice?? But would not make it again. Disappointing considering reviewer comments.
This was delicious! When it was cooking, I thought that it would be too watery, but as it turns out, the rice soaked up everything and tasted fabulous. I grated in a couple of carrots and I can't imagine this without them.
chickpea stew sounds delicious and the reviews seem positive for this recipe, but when i viewed the photo. it's a photo of a chocolate cake.
This was very simple and very tasty. I added carrots because I had them in the fridge, and it was a great addition. You could add a variety of vegetables if you wanted
I haven't made this yet, but if the picture is anything to go by. WOW.
So quick, hearty, and tasty. What a fortunate combination of flavors. We avoid meat, so used vegetable broth instead of chicken. Made with our whole foods, raw honey, etc., the stew was robust and very satisfying. We've made it twice already. It's excellent with brown rice.
- 1 cup water
- 10 ounces baby spinach
- 2 large garlic cloves, crushed
- Kosher salt
- Pinch of saffron threads
- 2 teaspoons sweet paprika
- 1/4 teaspoon ground cumin
- Pinch of ground cloves
- Pinch of freshly ground pepper
- Two 15-ounce cans chickpeas with their liquid
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 large tomato&mdashpeeled, seeded and coarsely chopped
- 1/4 cup golden raisins
- Crusty bread, for serving
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.