Stewed Chickpeas with Tomatoes and Zucchini

Name: Stewed Chickpeas with Tomatoes and Zucchini
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 3 beefsteak tomatoes, cut into 1/2-inch dice, reserve the seeds and juices; 1 carrot, peeled; 1 rib celery; 1 pinch Pinch crushed red pepper; 1 teaspoon cumin seeds, coarsely ground; 454 grams dried chickpeas, soaked overnight; 1 teaspoon fennel seeds, coarsely ground; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 1 large onion, 1/2 cut into 1/2-inch dice and the other half left whole; 1 thyme bundle; 4 cloves garlic, 2 whole and 2 smashed and finely chopped; 2 larges zucchini, green part only, cut into 1/2-inch dice

Stewed Chickpeas with Tomatoes and Zucchini might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 459 calories, 17g of protein, and 19g of fat. This recipe serves 6. A mixture of bay leaves, chickpeas, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Watch how to make this recipe.

Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here!

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Carrot

Celery

Beans

Onion

Thyme

Water

Salt

Equipment you will use

Pot

Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.

Ingredients you will need

Beans

Salt

When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough.

Ingredients you will need

Seasoning

Beans

Water

Salt

Let the beans sit in the salted water for 15 to 20 minutes.

Ingredients you will need

Beans

Water

Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Beans

Onion

Thyme

Water

Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)

Ingredients you will need

Chickpeas

Stew

Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Ground Cumin

Olive Oil

Onion

Spices

Salt

Cooking Oil

Equipment you will use

Pot

Add the 2 smashed garlic cloves and cook another 2 minutes.

Ingredients you will need

Whole Garlic Cloves

Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes.

Ingredients you will need

Seasoning

Tomato

Zucchini

Salt

Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.

Ingredients you will need

Chickpeas

Water

Stew

Transfer the stew to a serving bowl and serve immediately or at room temperature.

Ingredients you will need

Stew

Equipment you will use

Bowl