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Mediterranean Chickpea Stew with Pantry Ingredients

Mediterranean Chickpea Stew with Pantry Ingredients

An Aromatic Stew made with pantry ingredients: chickpeas, extra virgin olive oil, diced tomatoes in juice, sun-dried tomatoes and tomato paste, Add fresh ingredients you have – potatoes carrots, onions, spinach and cupboard Mediterranean spices.

A hearty and healthy Chickpea Stew with aromatic herbs
Really? Broiled spinach? Yes ~ full of flavor with a little crispiness

Mediterranean Chickpea Stew with Pantry Ingredients

Ingredients

Stew Ingredients
4 ounces fresh spinach leaves (about 3 ½ cups) cleaned and dried

2 teaspoons extra virgin olive oil

½ teaspoon fresh garlic, peeled and minced

2 teaspoons extra virgin olive oil

1  ½ cups carrots, any colors, ½” dice

½ large onion, peeled ¾” dice (about 1  ¼ cups)

2 cups fresh potatoes, ¾” dice, peeled optional (I’ve used multi colored heirlooms)

2 teaspoons fresh garlic, peeled and minced

2 teaspoons fresh ginger*, peeled and minced

14 ounces chopped tomatoes in juice

15.5 ounce can garbanzo beans, drained and rinsed

¼ cup sun-dried tomatoes, coarsely chopped

1  ½ cups vegetable broth** (have an extra ½ cup ready)

1 tablespoon tomato paste (I use Mutti brand (has no “natural flavoring”)

2 tablespoons fresh parsley, washed, cleaned and coarsely chopped

Dry Seasonings

½ teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon turmeric

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon red chile flakes, or to taste

½ teaspoon dried herbs, such as thyme (I used 1 teaspoon fresh thyme, because I had some)

¼ teaspoon sea salt, or to taste

Instructions

1

Make Spinach: You will be coating the spinach and broiling it.
(Am I crazy?? No… this method of broiling adds a ton of flavor and texture to the spinach in a few minutes!)
Preheat broiler.
Add spinach leaves to a large rimmed baking sheet. Add 2 teaspoons of evoo and 1/2 teaspoon minced garlic. Mix well with your hands – spread to a single layer. Sprinkle with sea salt. Broil 4 – 5 inches from your heat source with the door open
– WATCHING CAREFULLY until bright green and just starting to get golden and crisped around the edges. Remove from oven, set aside.

2

For the Stew:
In a large skillet (I’m using a vintage enamel coated paella pan) – add 2 teaspoons evoo, heat over moderate heat, then add carrots, onions and potatoes. Sir well and cook until edges are lightly browned, stirring from time to time for 5 minutes.

3

Turn heat down to low –
Add ALL the SEASONINGS from the list and stir to blend and toast the seasonings. Use what seasonings you have… or 1  1/2 teaspoons of ras el hanout seasoning blend.
Add the garlic and ginger, stir one minute.

4

Add the chopped tomatoes in juice, garbanzo beans, sun-dried tomatoes, 1  1/2 cups vegetable broth and tomato paste. Stir well bring to a boil, then cover and simmer for 25 – 30 minutes. Test a piece of potato, stew is done when tender.

5

Add additional 1/2 cup vegetable broth if you like a brothier stew. Will absorb liquids as it stands!

6

To serve:

Portion into individual bowls and garnish all over with parsley.
Serve the stew over cooked grains, such as rice or quinoa.

I ate this stew with grated aged gouda on top – delicious!

7

Note:
Use vegetables you have on hand. Carrots and Spinach could be substituted for zucchini, peppers, green beans or cauliflower.
If fresh spinach is unavailable, stir 1 cup of frozen spinach into the stew at the last 15 minutes.

*fresh ginger: use 1 teaspoon dried ginger powder if unavailable

**vegetable broth: A good quick vegetable stock I like: Better Than Bouillon Organic Seasoned Vegetable Base.

Note:
Use vegetables you have on hand. Carrots and Spinach could be substituted for zucchini, peppers, green beans or cauliflower.
If fresh spinach is unavailable, stir 1 cup of frozen spinach into the stew at the last 15 minutes.

 

See BLOG: With the coronavirus upon us – lets’ look deep into our pantries to make a nourishing meal. Read my tips. Stay safe and as stress-free as possible.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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