Garbanzo Stew With Peanut Rice Cooking Light Recipes

THE BEST GARBANZO BEAN STEW OF YOUR LIFE | SPANISH POTAJE DE GARBANZOS

Steps:

• Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water
• Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil
• After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined
• Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares
• Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste
• After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat
• Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

ITALIAN BEEF STEW COOKING LIGHT

Steps:

• Heat a dutch oven over medium-high heat. Add 1 tsp oil to pan. Add onion and chopped carrot and saute for 8 minutes, stir occasionally.
• Add garlic, sauting for 45 seconds, stirring constantly. Remove from pan.
• Add 1 tbsp oil to pan.
• Place flour in a shallow dish.
• Sprinkle meat with salt and pepper, then dredge in the flour. Add half of the beef to the pan, brown on all sides. Remove from the pan and repeat with the other half of the beef. Remove.
• Add wine to pan and bring to boil-scrape the bottom of the pan. Cook until reduced to 1/3 cup (approx. 5 min).
• Place the beef, onion, tomato, and and next 6 ingredients in the pan. Bring to a boil then cover, reduce heat and simmer for 45 minutes.
• Uncover, add the sliced carrots and simmer uncovered for 1 hour, until the meat is very tender. Stir occasionally.
• Add 1/4 tsp salt, basil and parsley-discard the bay leaf.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

AFRICAN CHICKEN PEANUT SOUP

Steps:

• Place a large Dutch oven coated with cooking spray over medium high heat until hot.
• Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.
• Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil.
• Reduce heat; simmer 10 minutes.
• Add peanut butter, stirring with a whisk; cook 2 minutes.

ARTICHOKE AND GARBANZO STEW

Steps:

• Set a 4-to 6 quart pot over medium high heat.
• Add oil, onion and salt. Stir often until onion becomes translucent, about 3 minutes.
• Add garlic and chile flakes. Stir until garlic softens, 1 to 2 minutes.
• Add carrots, tomatoes, artichoke hearts, garbanzos, and broth.
• Bring to a boil, then reduce heat. Cover and simmer until carrots are tender when pierced, about 15 minutes.
• Season with sage, lemon juice, salt and pepper to taste.
• For Vegan/Vegetarian do not use the chicken broth option.