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.
- 3 cups dried chickpeas
- 1 yellow onion
- 2 carrots, peeled
- 2 celery stalks
- 1 sachet
- 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
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.
Calories: 630, Carbohydrates: 68 g, Protein: 26 g, Fat: 31 g, Cholesterol: 40 mg, Sodium: 35 mg, Fiber: 14 g