This hearty vegetarian stew comes from Chef Maria Hines in Seattle. Hines, a James Beard award-winning chef, owns three restaurants (all of which have gluten-free, vegetarian and vegan offerings): The Golden Beetle, Agrodolce, and Tilth. This stew is from the extensive gluten-free menu at The Golden Beetle and is based on a popular dish Hines enjoyed while researching cuisine in Beirut and Cairo.
Add lamb sausage to make the dish heartier or gluten-free croutons to add some crunch. A sachet is a small mesh bag containing herbs and other flavorings. You can also use a piece of cheesecloth tied into a pouch with kitchen twine. Use whatever you have on hand to fill the sachet, such as peppercorns, bay leaves or herb sprigs.
Ingredients
- 3 cups dried chickpeas
- 1 yellow onion
- 2 carrots, peeled
- 2 celery stalks
- 1 sachet
- Water
- Salt and pepper
- 6 garlic cloves, minced
- 4 teaspoons smoked paprika
- 1/2 cup butter
- 1/2 cup toasted almond slivers
- 1/2 cup toasted walnuts, chopped
- 1 cup baby spinach
- Fresh lemon juice to taste
- 1/2 cup Greek yogurt
Directions
Soak the chickpeas in water overnight; be sure to use twice as much water as chickpeas. Drain the chickpeas and place in a large pot with onion, carrot, celery and sachet. Add enough water to cover by 3 inches. Bring to a boil, then reduce to a simmer. Cook until chickpeas are tender, stirring often. Once cooked, season with salt to taste and let cool in the liquid. Remove onion, carrot, celery and sachet.
In a large saucepan, sweat the garlic over medium heat. Add the chickpeas and enough of the braising liquid to cover. Bring to a boil. Add the smoked paprika. Stir in remaining ingredients and adjust seasoning with lemon juice, salt and pepper. Spoon the greek yogurt into serving bowls and top with chickpea stew.
Nutritional Analysis:
Calories: 630, Carbohydrates: 68 g, Protein: 26 g, Fat: 31 g, Cholesterol: 40 mg, Sodium: 35 mg, Fiber: 14 g
