Chickpea Stew W Lemon And Cumin Recipes

CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

CHICKPEA STEW

Steps:

• Heat 2 tablespoons 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 tablespoons oil and 2 tablespoons 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.

CHICKPEA STEW SCENTED WITH LEMON & CUMIN

Steps:

• Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer stirring frequently (3 minutes). Remove from heat; stir in butter. Cover and set aside. While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté (3 minutes). Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer (6 minutes). Stir in green onions. Serve stew over polenta and top with sour cream, if desired. *Optional garnishes have not been included in the rating of this recipe.

CHICKPEA STEW

Steps:

• 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
• 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
• 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

LEMONY CHICKPEAS

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

CHICKPEA STEW

Steps:

• Heat a large deep frying pan over a medium to high heat.
• Add the oil, onion, garlic, ginger, chilli and salt.
• Cook, stirring, for 5 minutes, or until the onions are soft.
• Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
• Add the tomatoes and cook for another 2 minutes to soften.
• Remove from the heat, stir through lemon juice and taste for seasoning.
• Stir through spinach and set aside while spinach wilts slightly, then serve.

CHICKPEA STEW SCENTED WTIH LEMON AND CUMIN

Steps:

• Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk.
• Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
• While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes.
• Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes.
• Stir in the green onions. Serve stew over polenta. Top with sour cream.

CHICKPEA SOUP WITH CUMIN AND LEMON

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
• Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.