The chickpeas make a great filling meal.Can chickpeas be used for a meal that you can quickly cook on the stove?The chicken and chickpea stew uses roasted red peppers, fresh lemon, and country bread.A vegan chickpea stew is filled with fresh vegetables, like carrots, onions, potatoes, and jalapeos.You can serve either stew or noodles.You can enjoy them with fresh herbs.
Step 1: The chicken thighs are brown.
Put the olive oil in a pot.Once the oil shimmers, add 2 skinless chicken thighs.The chicken should be Sprinkled with Kosher Salt and cooked for 8 to 10 minutes.The chicken should be turned once so it turns golden brown.The tongs should be used to transfer the chicken to the plate.The stew may be a little greasy, but you can use skin-on chicken thighs.The chicken needs to be careful as it cooks.
Step 2: The garlic, tomato paste and spices are hot.
The oil will cool a little if the heat is turned down.Cook 3 large cloves of garlic for 30 seconds.Stir in ground cumin, tomato paste, and red pepper flakes.Return the chicken to the pan after one minute of cooking the seasonings.The juices from the chicken can be added to the saucepan.
Step 3: Bring the stew to a boil with water and bay leaves.
Put 2 bay leaves and 4 cups of water in a saucepan and stir it.Bring the stew to a boil.The heat should be turned down to medium-low so that it doesn't get too hot.The stew should be left in the pot for 20 minutes.Once the chicken is cooked, remove it from the pot.To keep the stew from sticking to the bottom of the pot, stir it every once in a while.
Step 4: The chickpeas and chicken should be shredded.
Take 2 cans of chickpeas and open them.Add the chickpeas to the saucepan after rinsing them to remove excess salt.You can cook the stew in a bubble for 5 minutes.You can shred the chicken and add it to the stew with two forks.It's a good idea to use caution when shredding chicken.It might still be hot.
Step 5: There are roasted red peppers, lemon juice, and bread cubes.
Cut the jarred, roasted red peppers into smaller pieces.Add these to the stew along with the olive oil and fresh lemon juice.If you want to taste the stew, cook it for one minute.To make it taste better, add salt and pepper to it.Before you serve the stew, make sure to stir in 2 cups of country-style bread.Add 3 ounces of parsley to the chickpeas stew.
Step 6: Cut the vegetables.
Put the onion aside.There is a carrot and a jalapeo pepper.To get a cup of diced onion, you have to dice the onion.The carrot should be diced to get the cup.Don't eat the jalapeo.2 cloves of garlic is required.Since they'll all cook at the same time, you can put all of them into a prep bowl.
Step 7: The onion, carrot, garlic and jalapeo are in the picture.
Turn the heat up to medium-high after pouring 2 quarts of olive oil in a large saucepan.When the oil shimmers, add the diced onion, carrot, garlic, and jalapeo.The vegetables will be sauted for about 6 minutes.The onion and carrots should be clear.
Step 8: Bring the stew to a boil.
Cut the large potato into cubes.Add 1 1/2 cups of the potatoes to the saucepan.Put the stew in a pot and bring it to a boil.The stew will take 15 minutes to cook.You'll need to add: a can of diced tomatoes, undrained chickpeas and a dash of salt.
Step 9: You can serve the stew with rice and yogurt.
To make sure the potatoes are tender, poke them with a fork.If they've finished cooking, you can taste the stew and add salt and pepper to it.When you're ready to serve the vegan chickpea stew, serve it along with 3 cups of hot, cooked brown rice and 1/2 cup of plain low-fat yogurt.You could serve the stew with chopped cilantro and whole-wheat couscous, instead of the brown rice and yogurt.