Stewed Chickpeas With Tomatoes And Zucchini
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 pinch
Crushed Red PepperDirections:
1
Watch how to make this recipe
2
Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle
3
Fill the pot with water to cover the surface of the beans by 2 inches
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DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break
5
Bring to a boil, then reduce the heat to a simmer
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Simmer for 1 hour and then do the "5 bean" test
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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
8
When the beans are cooked, turn off the heat and season the water abundantly with salt
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This will allow the beans to absorb seasoning without making the skins tough
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Let the beans sit in the salted water for 15 to 20 minutes
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Remove the onion, carrot, celery, garlic, thyme and bay leaves
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Reserve 1 cup of bean cooking water, strain the beans and set aside
13
Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!) Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds
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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
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Add the 2 smashed garlic cloves and cook another 2 minutes
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Add the diced tomatoes, and zucchini
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Season with salt and taste, adjust the seasoning if needed (it will)
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Cook the tomato-zucchini mixture for about 15 minutes
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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
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Transfer the stew to a serving bowl and serve immediately or at room temperature
21
Hey chickpea!