Creole Chickpeas Stew

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6
Servings

15m
Prep Time

35m
Cook Time

50m
Ready In

Recipe: #29179

March 08, 2018

Categories: Fresh Tomatoes, Dinner, Soups/Stews, Beans, Chickpeas/Garbanzo, Fruit, Tomato, Vegetables, Peppers, Carribbean, Creole, Cuban, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy, All Occasions more

recipe by:
acerast

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recipe by:
acerast

"This is my variation of a Steve Raichlen recipe from his book, Healthy Latin Cooking, as it appeared in the March 1999 Vegetarian Times. Lots of veggies for better health. I increased the cumin, oregano and tomato paste, doubled the broth (I had some thirsty potatoes) and increased the cooking time to accommodate the potatoes. As with most stews it's great the first night and even better the next day."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (552.9 g)
Calories 200.1
Total Fat - 4.1 g
Saturated Fat - 0.6 g
Cholesterol - 0 mg
Sodium - 874.2 mg
Total Carbohydrate - 38.3 g
Dietary Fiber - 9.3 g
Sugars - 11.5 g
Protein - 5.9 g
Calcium - 103.7 mg
Iron - 3 mg
Vitamin C - 78.5 mg
Thiamin - 0.3 mg

Step 1

In a large nonstick skillet, heat oil over medium heat.

Step 2

Add onions, scallions, peppers, garlic, cumin and oregano. Cook, stirring frequently, until vegetables are soft but not brown, about 5-6 minutes.

Step 3

Add tomatoes, cilantro and 3 Tablespoons parsley. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is thick and fragrant, about 6-8 minutes.