CHICKPEAS AND TOMATOES
A sprinkling of fresh mint turns a simple side into a superstar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
- Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.
Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g
CHANA MASALA (CHICKPEAS AND TOMATOES)
Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.
Provided by Alison Bruce
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
- Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g
POT ROAST WITH TOMATOES AND CHICKPEAS
Make and share this Pot Roast With Tomatoes and Chickpeas recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In an oven safe Dutch oven, heat oil, over medium high heat, and sear roast well on all sides.
- Season with salt and pepper.
- Combine remaining ingredients; pour into Dutch oven.
- Cover and cook in oven until roast is fork tender, 3 to 3 1/2 hours.
Nutrition Facts : Calories 699.7, Fat 26.3, SaturatedFat 10, Cholesterol 224.5, Sodium 619.1, Carbohydrate 39.1, Fiber 8.6, Sugar 6.9, Protein 80
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES
This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.
Provided by Primordial
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F
- Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
- Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
- Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
- Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
- When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
BEST POT ROAST
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 14-16 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery. , In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. , Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves. , In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.
Nutrition Facts : Calories 344 calories, Fat 21g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 194mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
More about "pot roast with tomatoes and chickpeas recipes"
THE PERFECT CLASSIC POT ROAST | 12 TOMATOES
From 12tomatoes.com
3.9/5 (16)Estimated Reading Time 4 minsServings 4-6
- Heat olive oil in a large Dutch oven over medium-high heat. Add roast and sear on all sides until deep golden brown, about 5 minutes per side. Remove roast to a plate and let rest.
- Reduce heat to medium and add onions and a 1/2 teaspoon of salt. Sauté until onions are soft and starting to brown, about 4 minutes.
MOROCCAN CHICKPEA POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (2)Total Time 3 hrs 40 minsCategory DinnerCalories 496 per serving
- Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
EASY POT ROAST WITH TOMATOES AND GARLIC - THE HUNGRY …
From thehungrybluebird.com
4.3/5 (6)Total Time 1 hr 40 minsCategory Main CourseCalories 438 per serving
- Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
- Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
- Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES
From foodnetwork.com
Author By
BEST POT ROAST RECIPE - HOW TO MAKE POT ROAST - THE …
From thepioneerwoman.com
ONE-POT TOMATO & CHICKPEA STEW | PICK UP LIMES
From pickuplimes.com
ORECCHIETTE WITH HERB-ROASTED TOMATOES AND CHICKPEAS - TODAY
From today.com
SHEET PAN CHICKEN MEATBALLS WITH TOMATOES AND CHICKPEAS - BON …
From bonappetit.com
FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
From cooking.nytimes.com
TURKISH-SPICED CHICKPEA COUSCOUS BOWLS RECIPE | HELLOFRESH
From hellofresh.com
POT ROAST RECIPES
From allrecipes.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
ROASTED CHICKPEAS & TOMATOES RECIPE | EPICURIOUS.COM
From epicurious.com
POLLACK, CHORIZO AND CHICKPEA STEW RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE ROASTED CHICKPEAS AND TOMATOES - HALF CUP HABIT
From pulses.org
MOROCCAN-INSPIRED CHICKPEA TOMATO STEW | THE FULL …
From thefullhelping.com
OUR 20 BEST POT ROAST RECIPES
From allrecipes.com
ROAST CHICKEN TOMATOES RECIPE WITH CHICKPEAS | OLIVEMAGAZINE
From olivemagazine.com
SIMPLE ROASTED CHICKPEAS AND TOMATOES - HALF CUP HABIT
From pulses.org
CHILI GARLIC PAPPARDELLE WITH SMASHED BROCCOLI AND SOFT EGGS …
From pinchofyum.com
PASTA WITH ROASTED TOMATOES, CHICKPEAS AND BASIL - FORKS OVER …
From forksoverknives.com
You'll also love