Chickpea Stew
The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill. Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.
Ingredients
For The Sheet-pan Vegetables
Fresh strained juice of 1 orange
1/2 cup EVOO
2 teaspoons Dijon mustard
1 tablespoon honey, or more to taste
2 heaping teaspoons ground cumin
1 pinch freshly grated nutmeg
1 heaping teaspoon turmeric powder
2 teaspoons ground ginger
1 teaspoon smoked paprika
1/2 teaspoon cayenne or hot paprika, or more to taste
Sea salt and freshly ground pepper to taste
1 medium head cauliflower, trimmed cut into small flowerettes
2 carrots, pared, halved lengthwise, cut into 2 inch pieces
2 large red onions, peeled and quartered
For The Chickpeas
2 tablespoons EVOO plus more for drizzling
1 large red or yellow onion, chopped
4 garlic cloves
4 cups cooked Rancho Gordo Chickpeas, drained
1 heaping tablespoon Tomato paste
1 small seedless orange, preferably organic, cut into 4 wedges
2 fresh rosemary sprigs
2 to 4 cups hot vegetable broth or water, as needed.
1 tablespoon balsamic vinegar
Directions:
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas. In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot. Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve. |
