Name: Black Chickpea Stew
Yield: 8-10
Cuisine: Mediterranean
Ingredients: 1 pound of black chickpeas soaked over night in salted water; 1 ½ quarts vegetable broth (or chicken stock); 1/4 cup olive oil; 1 large onion, diced; 6-8 cloves garlic, crushed; 1 ½ teaspoons ground cinnamon; 2 teaspoons ground cumin; ½ - 1 teaspoon aleppo pepper (depending on how spicy you like it); 3 teaspoons smoked paprika; 1 28 ounce can chopped tomatoes, liquid drained; kosher salt; fresh ground black pepper; several handfuls of washed fresh spinach or chard

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July 19, 2024 1 min read

This vegan dish is a hearty favorite as the weather turns chilly. Not only is it fast and easy to make, it freezes well so a couple hours of cooking can give you a month of meatless Monday meals.

Black Garbanzo beans are the more flavorful and dramatically colored cousin to the regular tan kind you find in stores. Also known as kala chana, black chickpeas hail from South Asia, where they've been a staple in traditional diets for centuries. These beans boast a rich, nutty flavor and a firmer texture compared to their beige counterparts. Packed with protein, fibre, and essential vitamins and minerals, black garbanzo beans are a nutritional powerhouse. They are particularly rich in iron and antioxidants, making them an excellent choice for boosting overall health.

PREPARING GARBANZO BEANS/CHICKPEAS

So that you always have chickpeas on hand for a recipe I highly recommend cooking the entire bag when you get them, draining completely, laying out on a kitchen towel to cool and then freezing them in an airtight container. At this point they can be scooped out of the container by the cupful for recipes.

Black Chickpea Stew

Rated 3.5 stars by 4 users

Cuisine

Mediterranean

Servings

8-10

This warm and comforting chickpea stew is everyone's favorite. We make it for parties and gatherings as well as weeknight dinners.

Author:

Lisa Riznikove

Ingredients

1 pound of black chickpeas soaked over night in salted water
1 ½ quarts vegetable broth (or chicken stock)
1/4 cup olive oil
1 large onion, diced
6-8 cloves garlic, crushed
1 ½ teaspoons ground cinnamon
2 teaspoons ground cumin
½ - 1 teaspoon aleppo pepper (depending on how spicy you like it)
3 teaspoons smoked paprika
1 28 ounce can chopped tomatoes, liquid drained
kosher salt
fresh ground black pepper
several handfuls of washed fresh spinach or chard

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Directions

Drain and rinse the chickpeas from their soaking liquid. Place in a large pot or pressure cooker. Add water and a liberal sprinkle of salt. Cook for 90 minutes on stovetop or 20 minutes in the pressure cooker. Strain the chickpeas and set aside. *note: chickpeas can be cooked and frozen months in advance.
Add the olive oil and onions in the bottom of a large pot and saute until they are soft and starting to become translucent. (about 3 minutes). Add the garlic and saute another 3 minutes.
Add the stock, beans, spices, and diced tomatoes to the pot. Simmer for 45 minutes.
Season with salt and pepper to taste then add the greens. Gently stir in the greens and cover for a minute until they are just wilted. Serve immediately.

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