Peruvian Chickpea Stew Best Recipes

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PERUVIAN CHICKPEA STEW

2013-10-27



Peruvian Chickpea Stew image

Make and share this Peruvian Chickpea Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 large yellow onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons olive oil
  • 2 cups cooked chickpeas
  • 4 tomatoes, peeled and sliced into wedges
  • 1 small yellow squash, peeled and diced
  • 1 teaspoon coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • salt or salt substitute, and freshly cracked
  • black pepper
  • cooked brown rice

Steps:

  • In a deep pot, saute onions and garlic in oil until onions turn pale brown.
  • Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
  • Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
  • Serve hot over cook-ed brown rice.

Nutrition Facts : Calories 250.6, Fat 8.6, SaturatedFat 1.2, Sodium 370.7, Carbohydrate 37.8, Fiber 7.8, Sugar 5.4, Protein 8

PERUVIAN STEWED CHICKEN

2022-10-06



Peruvian Stewed Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients:

  • 1 (16 ounce) can chopped tomatoes
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 10 to 12 small chicken pieces
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 green bell pepper, sliced
  • 1 cup green peas

Steps:

  • Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
  • Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

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