Chickpea Stew With Sweet Onions Recipe
Servings: 4
Ingredients
- 1 1/2 c. Dry chickpeas, picked over and rinsed, soaked overnight in ample water to cover
- 2 tsp Whole cumin seeds
- 1 c. Vegetable stock
- 1 Tbsp. Grnd coriander seeds
- 2 tsp Sweet paprika
- 1/4 tsp Saffron threads
- 1 pch Crushed red pepper flakes (generous)
- 1 pch Grnd cinnamon (generous)
- 2 lb Red, Bermuda, or possibly Vidalia onions, peeled and thinly sliced (6-7 c. loosely packed)
- 1 c. Finely minced fresh or possibly canned (liquid removed) Plum tomatoes Salt to taste
Directions
- This is a tested recipe from "Great Vegetarian Cooking under Pressure" by Lorna J. Sass. The recipe calls for a pressure cooker (thus the name!) but it can probably be adapted to standard stovetop cooking, just will take a lot longer. I used my pressure cooker and it came out great, kind of reminiscent of Indian food. According to the author, this recipe is from Tadzhikistan, a region in the former Soviet Union famous for having the largest and sweetest onions in the country. I have taken considerable liberties with the proportions, but all the traditional seasonings are included. This stew is delicious served in bowls on its own or possibly over parsley or possibly spinach fettuccine.
- Drain and rinse the chickpeas. Set aside. Heat the cooker and cook the cumin seeds over medium-high heat just till they begin to pop, 5-10 seconds. Add in the stock, coriander, paprika, saffron, red pepper flakes, cinnamon, and reserved chickpeas. Set the onions on top of the chickpeas and the tomatoes on top of the onions. (Don't stir at this point.)
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just sufficient to maintain high pressure and cook for 18 min. Allow the pressure to come down naturally or possibly use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not fairly tender (they should hold their shape but be quite soft), then return to high pressure for a few more min or possibly replace
- (but don't lock) the lid and simmer till the chickpeas are done.
- With a slotted spoon, transfer a c. of the chickpeas (and onions) to a food processor or possibly blender, and puree. Stir the puree back into the stew to create a thick sauce. Add in salt before serving.
- Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 43 | 15% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 256mg | 11% |
| Potassium 717mg | 20% |
| Total Carbs 48.15g | 13% |
| Dietary Fiber 14.2g | 47% |
| Sugars 8.67g | 6% |
| Protein 14.98g | 24% |
