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.
Ingredients
4 ounces fresh spinach leaves (about 3 ½ cups) cleaned and dried
½ teaspoon ground cumin
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
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