Chickpea Stew

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Chickpea Stew

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cloves garlic -- peeled & minced

4 cups warm Slow Cooked Chickpeas and their

liquid -- (page 15)

juice of 1 lemon -- strained

salt

cayenne pepper

1 cup vegetarian " chicken " broth -- plus more if needed

1 teaspoon paprika

1 1/2 tablespoons chopped fresh parsley

1 tablespoon toasted sesame seeds -- (see note)

2 tablespoons extra virgin olive oil

 

Heat the 2 teaspoons of olive oil in a small saute pan over medium heat and cook

garlic until softened and fragrant. Scrape the garlic and oil into the work

bowl of a food processor fitted with the metal blade.

 

Add the chickpeas, lemon juice, and salt and cayenne to taste. Puree the

mixture, and add enough broth to make a very smooth and creamy soup. Taste and

add more salt if needed.

 

Transfer the soup to a medium saucepan and place over medium heat. When the

soup is hot, ladle it into large soup bowls. Sprinkle each serving with some of

the paprika, parsley, and sesame seeds. Drizzle with a little extra

virgin olive oil.

 

To toast the sesame seeds, place them in a small saute pan over medium heat.

Cook, stirring frequently, just until the seeds are light golden brown and

fragrant. Remove them from the heat immediately because they burn easily.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 90 Calories; 10g Fat (94.3% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0