Mediterranean Chickpea Stew with Pantry Ingredients
Mar 19, 2020, Updated Dec 06, 2020
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.
Ingredients
- Stew Ingredients 4 ounces fresh spinach leaves (about 3 1/2 cups) cleaned and dried
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon fresh garlic, peeled and minced
- 2 teaspoons extra virgin olive oil
- 1 1/2 cups carrots, any colors, 1/2" dice
- 1/2 large onion, peeled 3/4" dice (about 1 1/4 cups)
- 2 cups fresh potatoes, 3/4" 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
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 1 1/2 cups vegetable broth** (have an extra 1/2 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 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red chile flakes, or to taste
- 1/2 teaspoon dried herbs, such as thyme (I used 1 teaspoon fresh thyme, because I had some)
- 1/4 teaspoon sea salt, or to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Add additional 1/2 cup vegetable broth if you like a brothier stew. Will absorb liquids as it stands!
- 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!
- 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