Exploring Middle Eastern Cuisine: Middle Eastern Chickpea Stew
Dive into the heart of Middle Eastern cuisine with our tantalizing Middle Eastern Chickpea Stew recipe! Bursting with exotic flavors and wholesome ingredients, this hearty stew is a celebration of the vibrant culinary traditions that have flourished in the region for centuries. From fragrant spices to tender chickpeas and vegetables, each spoonful of this stew transports you to the bustling markets and sun-soaked streets of the Middle East. Join us as we unravel the secrets of this beloved dish and learn how to recreate its magic in your own kitchen.
Embark on a culinary journey to the enchanting lands of the Middle East with our Middle Eastern Chickpea Stew recipe. Infused with aromatic spices, tender chickpeas, and a colorful array of vegetables, this soul-warming stew is a testament to the rich culinary heritage of the region. Whether enjoyed on its own or paired with fluffy couscous or warm pita bread, this dish is sure to delight your taste buds and transport you to a world of exotic flavors and unforgettable aromas.
Middle Eastern Chickpea Stew
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional, for heat
- 2 carrots diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 cup diced potatoes
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
- Cooked couscous or warm pita bread for serving
Instructions
Directions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper (if using) to the pot. Cook for an additional 1-2 minutes, until fragrant.
- Add the diced carrots, celery, and red bell pepper to the pot, and cook for another 5 minutes, until the vegetables start to soften.
- Stir in the diced tomatoes (with their juices), vegetable broth, drained chickpeas, and diced potatoes. Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low and let it cook, uncovered, for about 20-25 minutes, until the potatoes are tender and the flavors have melded together.
- Taste the stew and adjust the seasoning if necessary.
- Serve the Middle Eastern Chickpea Stew hot, garnished with freshly chopped parsley and accompanied by lemon wedges for squeezing over the stew. Enjoy with cooked couscous or warm pita bread on the side.
