Spicy Tomato Chickpea Stew Recipes

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EASY MOROCCAN CHICKPEA STEW



Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

SPICY TOMATO CHICKPEA STEW



Spicy Tomato Chickpea Stew image

This recipe also comes from Family Circle's Fast Vegetarian Cookbook and is the perfect stew/soup for a cold night. It is filling, easy to make, tastes super yummy and is healthy, too. What more can you ask for? :) I modified it a little to have it produce a smaller quantity and suite my taste even more. I hope you enjoy.

Provided by Lalaloula

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 tablespoon oil
1 onion, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 (400 g) can chopped tomatoes (13 oz)
170 g tomato puree
250 g chickpeas, cooked (I used canned, drained)
1/4 cup fresh parsley, chopped
salt and pepper

Steps:

  • Heat oil in a pan. Stir in onion and garlic. Cook for 4-5 minutes or until soft and slightly browned.
  • Mix in spices and cook for 1-2 minutes.
  • Stir in chopped tomatoes, tomato puree and chickpeas.
  • Bring to a boil, then reduce the heat and simmer for about 15 minutes.
  • Season well with salt and freshly ground pepper.
  • Just before serving stir in the parsley.

Nutrition Facts : Calories 286.1, Fat 6.1, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 51.9, Fiber 11.7, Sugar 11.9, Protein 10.8

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