Curried Chickpea Stew w/ Green Rice (AKA, last night's dinner)

[Guest guest]

Curried Chickpea Stew w/ Green Rice (AKA, " last night's dinner " )

 

from Vegetarian Express by Nava Atlas & Lillian Kayte - always handy

to have around, but don't be misled by the word " express. " i've made

this recipe about a zillion times. here it is, first as published,

then, as most recently prepared. my wife and 14-year-old daughter like

my variation better, but it may be a bit spicy for some. we don't

think it's spicy at all. fight kitchen boredom! never make the same

thing the same way twice! (call me a hillbilly hippie heraclitus, in

MY kitchen you can't tuck into the same chili twice) also, as good as

the rice is, serving the stew over any kind of rice is pretty good.

and the rice makes a great side dish for other occasions.

 

enjoy!

 

the stew:

2 TBSP olive oil

1 medium onion, chopped

1 medium green bell pepper, diced

2 1-lb cans chickpeas ( " garbanzo beans, " " ceci " ) drained & rinsed

4 large cloves garlic, crushed & minced

2 tsps. good quality curry powder

14-oz. can plum tomatoes, chopped with liquid

2 10-oz. packages frozen chopped spinach, thawed and squeezed

1/2 cup water

salt, to taste

 

In a soup pot, heat oil. Add onion and green pepper; cook over

medium-high heat, stirring occasionally, 4 minutes. Add chickpeas,

garlic, curry and water; bring to a simmer, cover and cook 5 minutes.

Stir in tomatoes and liquid, and spinach. Cover and cook 10 minutes.

Salt to taste. Serve in bowls or over Green Rice. Serves 6. PER

SERVING: 267 CAL.; 11G PROT.; 7G FAT; 44G CARB.; 0 CHOL.; 514MG SOD.;

10G FIBER. VEGAN

 

green rice:

8-serving portion quick-cooking brown rice

1 - 1 1/2 cups parsley

3/4 cup coarsely chopped scallions

2 TBSP melted butter or margarine

1/2 tsp salt, or to taste

1/4 tsp, or to taste

Cook Rice according to package directions. Place parsley and green

onions in food processor; process until minced.

When rice is tender, mix together with parsley mixture, butter or

margarine, salt and pepper. Fluff with fork. Serves 6. PER SERVING:

241 CAL.; 5G PROT.; 5G FAT; 46G CARB.; 10MG CHOL.; 227MG SOD.; 4G

FIBER. LACTO/VEGAN

 

last night's variation:

2 medium green bell peppers instead of 1 (they were on sale & in season)

28 oz. can of diced tomatoes, with juice (on sale, and always in season!)

the heck with squeezing the spinach, i just nuked it on defrost long

enough to break it into chunks and toss it into the stew, which, in

another variation, i like to simmer on low for a couple of hours -

improves the texture of the garbonzos.

2 tsps curry powder? the mccormick's i have over there ain't exactly

bold, so i used 2 TABLESPOONS, and sprinkled the stew with about 1/4 -

3/8ths tsp cayenne - be careful with that last thing.

we LOVE garlic, and keep a big jar of the pre-minced stuff around. i

used about 2 TBSP last night. yum! and i always put that in with the

peppers and onion.

on the green rice front, i used the Vita-Mix to mince the

parsley-scallion mixture, then sat it aside until i cooked the rice.

that way, i was able to clean the kitchen while simmering the stew,

then use the rice pot to mix the rice & green stuff when it was time

to serve.

oh, and last night in an experiment that turned out so-so, and didn't

improve the dish as much as the effort involved, about 10 minutes

before serving, i heated a large iron skillet to medium high, sprayed

it down with some high-temp cooking spray, and browned some

Morningstar Chik'n Strips, which i tossed as they cooked with some

garlic & a dusting of salt, pepper, and curry. it was good, but not

worth the effort.

 

lastly, even though there were 3 of us last night, this wound up with

a LOT of leftovers. keeps well in the fridge, in individual

containers, rice on bottom, stew ladled on top. is it lunch yet?

[Guest guest]

I will try this recipe. Sounds like my type of cookin'

 

Chico

 

, " Ron Everhart "

<ron.everhart wrote:

>

> Curried Chickpea Stew w/ Green Rice (AKA, " last night's dinner " )

>

> from Vegetarian Express by Nava Atlas & Lillian Kayte - always handy

> to have around, but don't be misled by the word " express. " i've made

> this recipe about a zillion times. here it is, first as published,

> then, as most recently prepared. my wife and 14-year-old daughter

like

> my variation better, but it may be a bit spicy for some. we don't

> think it's spicy at all. fight kitchen boredom! never make the same

> thing the same way twice! (call me a hillbilly hippie heraclitus, in

> MY kitchen you can't tuck into the same chili twice) also, as good

as

> the rice is, serving the stew over any kind of rice is pretty good.

> and the rice makes a great side dish for other occasions.

>

> enjoy!

>

> the stew:

> 2 TBSP olive oil

> 1 medium onion, chopped

> 1 medium green bell pepper, diced

> 2 1-lb cans chickpeas ( " garbanzo beans, " " ceci " ) drained & rinsed

> 4 large cloves garlic, crushed & minced

> 2 tsps. good quality curry powder

> 14-oz. can plum tomatoes, chopped with liquid

> 2 10-oz. packages frozen chopped spinach, thawed and squeezed

> 1/2 cup water

> salt, to taste

>

> In a soup pot, heat oil. Add onion and green pepper; cook over

> medium-high heat, stirring occasionally, 4 minutes. Add chickpeas,

> garlic, curry and water; bring to a simmer, cover and cook 5

minutes.

> Stir in tomatoes and liquid, and spinach. Cover and cook 10 minutes.

> Salt to taste. Serve in bowls or over Green Rice. Serves 6. PER

> SERVING: 267 CAL.; 11G PROT.; 7G FAT; 44G CARB.; 0 CHOL.; 514MG

SOD.;

> 10G FIBER. VEGAN

>

> green rice:

> 8-serving portion quick-cooking brown rice

> 1 - 1 1/2 cups parsley

> 3/4 cup coarsely chopped scallions

> 2 TBSP melted butter or margarine

> 1/2 tsp salt, or to taste

> 1/4 tsp, or to taste

> Cook Rice according to package directions. Place parsley and green

> onions in food processor; process until minced.

> When rice is tender, mix together with parsley mixture, butter or

> margarine, salt and pepper. Fluff with fork. Serves 6. PER SERVING:

> 241 CAL.; 5G PROT.; 5G FAT; 46G CARB.; 10MG CHOL.; 227MG SOD.; 4G

> FIBER. LACTO/VEGAN

>

> last night's variation:

> 2 medium green bell peppers instead of 1 (they were on sale & in

season)

> 28 oz. can of diced tomatoes, with juice (on sale, and always in

season!)

> the heck with squeezing the spinach, i just nuked it on defrost long

> enough to break it into chunks and toss it into the stew, which, in

> another variation, i like to simmer on low for a couple of hours -

> improves the texture of the garbonzos.

> 2 tsps curry powder? the mccormick's i have over there ain't exactly

> bold, so i used 2 TABLESPOONS, and sprinkled the stew with about

1/4 -

> 3/8ths tsp cayenne - be careful with that last thing.

> we LOVE garlic, and keep a big jar of the pre-minced stuff around. i

> used about 2 TBSP last night. yum! and i always put that in with the

> peppers and onion.

> on the green rice front, i used the Vita-Mix to mince the

> parsley-scallion mixture, then sat it aside until i cooked the rice.

> that way, i was able to clean the kitchen while simmering the stew,

> then use the rice pot to mix the rice & green stuff when it was time

> to serve.

> oh, and last night in an experiment that turned out so-so, and

didn't

> improve the dish as much as the effort involved, about 10 minutes

> before serving, i heated a large iron skillet to medium high,

sprayed

> it down with some high-temp cooking spray, and browned some

> Morningstar Chik'n Strips, which i tossed as they cooked with some

> garlic & a dusting of salt, pepper, and curry. it was good, but not

> worth the effort.

>

> lastly, even though there were 3 of us last night, this wound up

with

> a LOT of leftovers. keeps well in the fridge, in individual

> containers, rice on bottom, stew ladled on top. is it lunch yet?

>

[Guest guest]

YUM! I hear ya on the fighting kitchen boredom...we rarely repeat a recipe

here!

 

Ron Everhart <ron.everhart wrote: Curried Chickpea Stew w/

Green Rice (AKA, " last night's dinner " )

fight kitchen boredom! never make the same thing the same way twice!

 

 

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