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October 12, 2013

The Saturday Simmer: Meatless chickpea stew recipes

Tunisian vegetable ragout with couscous, from FatFree Vegan Kitchen.

Although I love hummus, I don't actually love chickpeas. However, when added to soups and stews, chickpeas plump up with the flavors of whatever liquid they're swimming in, and when they've absorbed a rich mix of spices and sauces, that's when I start to fall in love. Chickpeas, which add great texture to stews like this Tunisian vegetable ragout with quinoa from FatFree Vegan Kitchen, also pack a lot of nutritional punch; they're full of fiber, and might help to control cholesterol and blood sugar levels. And the good news is that convenient canned chickpeas (also called garbanzo beans) are the way to go, as very little nutritional value is lost in the canning process, and cooking chickpeas from scratch can take a long time.

Some interesting vegetarian and vegan stews with chickpeas caught my eye this week:

Crockpot chickpea stew with balsamic caramelized onions, from Cookin' Canuck

Crockpot chickpea, butternut squash and red lentil stew, from Eat Live Run

Harissa chickpea stew, from A Cozy Kitchen

Tunisian vegetable ragout with couscous, from FatFree Vegan Kitchen

Spicy red lentil and chickpea stew, from Kalyn's Kitchen

Vegan butternut squash and chickpea stew, from The Perfect Pantry

Saffron chickpea stew with grilled porcini mushrooms, from Herbivoracious

Curried vegetable and chickpea stew, from The Kitchn

Chickpea stew with six vegetables, from Cooking without a Net

Cauliflower and chickpea stew with couscous, from Smith & Ratliff

North African inspired tomato, chickpea and spinach stew, from Haystacks & Champagne

Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.

[All photos used with permission.]

Comments

1
Posted by: Kalyn | October 12, 2013 at 10:06 AM

One of my favorite ingredients!

2
Posted by: Lydia (Soup Chick) | October 12, 2013 at 11:57 AM

Kalyn, I'm learning to love chickpeas.

3
Posted by: susan g | October 12, 2013 at 12:01 PM

Great list! Re canned vs home cooked beans: since I got a good pressure cooker, home cooked beans are a snap. No can to recycle, no fear of toxic can linings, no added sodium...

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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