Difference between revisions of "Garbanzo bean stew"
RealRecipes (talk | contribs) m (moved Cookbook:Garbanzo bean stew to Garbanzo bean stew: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Stew recipes |4|abut an hour and a half|2}} | {{recipesummary|Stew recipes |4|abut an hour and a half|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|Vegetarian Cuisine]] |
| − | | [[ | + | | [[Beans|Beans]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Olive Oil|olive oil]] |
| − | * 1 medium red [[ | + | * 1 medium red [[Onion|onion]], [[Chopping|chopped]] |
| − | * 1 red [[ | + | * 1 red [[Bell Pepper|bell pepper]], peeled, cored and chopped |
| − | * 2 [[ | + | * 2 [[Garlic|cloves garlic]], minced |
| − | * [[ | + | * [[Pinch|Pinch]] [[Saffron|saffron]] |
| − | * ½ [[ | + | * ½ [[Pound|pound]] new or boiling [[Potato|potatoes]], unpeeled and cut into bite-sized chunks |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoons]] smoked sweet [[Paprika|paprika]] (such as Piment-n de la Vera) |
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] [[Wine|sherry]] |
| − | * 2 cups cooked [[ | + | * 2 cups cooked [[Chickpea|chickpeas]] (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and drained |
| − | * 1 (14½-[[ | + | * 1 (14½-[[Ounce|ounce]]) can diced [[Tomato|tomatoes]] plus their liquid |
| − | * 2½ cups vegetable [[ | + | * 2½ cups vegetable [[Stock|stock]] or [[Water|water]] |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|freshly ground pepper]] to taste |
| − | * 2 cups hot cooked [[ | + | * 2 cups hot cooked [[Rice|rice]] |
| − | * Chopped [[ | + | * Chopped [[Parsley|parsley]], optional [[Garnish|garnish]] |
==Procedure== | ==Procedure== | ||
| − | # In a [[ | + | # In a [[Dutch Oven|Dutch Oven]] or large soup pot, heat oil over medium heat. |
| − | # [[ | + | # [[Sautéing|Sauté]] onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes. |
# Stir in paprika, then sherry and cook about a minute. | # Stir in paprika, then sherry and cook about a minute. | ||
# Add chickpeas, tomatoes, stock (or water), salt and pepper. | # Add chickpeas, tomatoes, stock (or water), salt and pepper. | ||
| Line 30: | Line 30: | ||
# Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly. | # Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly. | ||
# To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice. | # To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice. | ||
| − | # [[ | + | # [[Garnish|Garnish]] with parsley, if desired. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| − | * If you prefer a spicier dish, add a pinch of [[ | + | * If you prefer a spicier dish, add a pinch of [[Red Pepper|red pepper]] flakes or a dash of hot sauce to the pot while the stew is cooking. |
[[Category:American recipes]] | [[Category:American recipes]] | ||
Revision as of 17:56, 5 April 2012
| Garbanzo bean stew | |
|---|---|
| Category: | Stew recipes |
| Servings: | 4 |
| Time: | abut an hour and a half |
| Difficulty: |  |
| American cuisine
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, peeled, cored and chopped
- 2 cloves garlic, minced
- Pinch saffron
- ½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks
- 2 teaspoons smoked sweet paprika (such as Piment-n de la Vera)
- ¼ cup sherry
- 2 cups cooked chickpeas (garbanzo beans), drained or 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14½-ounce) can diced tomatoes plus their liquid
- 2½ cups vegetable stock or water
- Salt and freshly ground pepper to taste
- 2 cups hot cooked rice
- Chopped parsley, optional garnish
Procedure
- In a Dutch Oven or large soup pot, heat oil over medium heat.
- Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.
- Stir in paprika, then sherry and cook about a minute.
- Add chickpeas, tomatoes, stock (or water), salt and pepper.
- Bring to a boil, reduce heat to low and cook partially covered until potatoes are tender and stew thickens, 30 to 40 minutes.
- Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.
- To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.
- Garnish with parsley, if desired.
Tips, Notes, and Variations
- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking.
