As wintry conditions commence their gradual journey across the American Northeast, we find ourselves drawn to the culinary embrace of cherished recipes, seeking solace and warmth throughout the impending season. What could be more gratifying than a sumptuous, piquant stew to fortify against the encroaching chill? Our affinity for stews is rooted in their unhurried preparation, a culinary ethos we staunchly advocate—cooking with deliberation and an abundance of affection.
A stew, in essence, entails the meticulous simmering of ingredients in a liquid medium, often enriched with a mixture of seasonings and herbs. Typically featuring a medley of meats (such as beef, chicken, lamb, or pork), vegetables (carrots, potatoes, onions), or legumes (chickpeas, black beans, lentils), these components meld harmoniously in a liquid base, whether it is broth, water, wine, or an artful combination thereof. It is noteworthy that the inclusion of meat is not indispensable; stews can also be crafted to exquisite perfection in a wholly vegan expression.
In the artistry of stew preparation, two fundamental processes unfold:
• Searing (optional): Occasional searing of meat prior to stewing is employed to elevate flavor profiles by inducing caramelization on the surface.
• Simmering: Stews undergo a gradual, moderate-temperature cooking process, sub-boiling and hovering within the temperature range of approximately 185°F to 205°F, permitting an extended duration for flavors to intermingle and mature. The secret of stew perfection lies in the art of simmering, a method that facilitates a seamless fusion of all ingredients. This deliberate cooking technique allows gentle heat to permeate the blend of foods, enabling the gradual evaporation of some liquid, thereby imbuing the dish with a nuanced tapestry of flavors. Unlike the agitated fervor of boiling, simmering unfolds with a gentle cadence, affording the luxury of a slow infusion of flavors into the culinary canvas. This method not only enhances the palatability of ingredients but also imparts a delightful softness to their textures.
IS CHICKPEA STEW VEGAN?
Our hearts have been captivated by a particular recipe posted by budgetbytes.com, easy to prepare and seamlessly integrating healthful ingredients with a tantalizing kick. This plant-based culinary preparation stands proudly as an example of vegan excellence, boasting not only nutritional virtue but a delectable appeal as well. Furthermore, our discerning search led us to a recipe that incorporates elements of unparalleled taste—a marriage of smokiness from the paprika, the elevating allure of curry, and a judicious pinch of red pepper flakes, lending a subtle yet invigorating heat. This dish pairs particularly well with a selection of robust wines, see below.
HOW MANY CALORIES IN A BOWL OF CHICKPEA STEW?
Serving: 1 serving
Calories: 300.78kcal
Carbohydrates: 53.15g
Protein: 9.92g
Fat: 7.12g
Sodium: 884.6mg
Fiber: 9.47g.
BEST WINE TO PAIR WITH CHICKPEA STEW? LUSTAU OLOROSO EMPERATRIZ
Dry oxidative styles, such as olorosos and palo cortados, occupy an esteemed echelon in the realm of wines, celebrated for their exquisite compatibility with a variety of stews, with the Spanish classic, Rabo de Toro, standing prominently in the limelight, albeit demanding around four hours of meticulous preparation! The symphony of flavors that emerges from the union of these wines and fork-tender dishes is nothing short of memorable. Perhaps the allure lies in the shared genesis of both elements—an intricate, unhurried journey that time itself bestows upon them. It is common that dishes like stews often reach their zenith in flavor not immediately, but progressively, with each passing day, a phenomenon that extends an invitation to indulge in their enhanced richness the next day and beyond.
The investment of time in the crafting of both the stew and the wine imparts a concentration of character that becomes the center of the flavor synergy. This slow, deliberate approach not only transforms them into culinary and oenological masterpieces but also underscores time as an essential, additional component. The resulting flavor intensity establishes a pivotal connection in this formidable culinary and vinous union.
Lustau Oloroso Emperatriz Eugenia is a magnificent wine aged in a solera system, founded in 1921, for an average of 15 years! Its tasting note describes it as: “Dark gold in color with khaki hues. Penetrating aromas of noble woods, varnish, and nuts with a great concentration. A rich and mellow wine, with immense flavors of smoky wood, prunes, and bitter chocolate. Complex and ample on the palate, smooth and warming with a lingering aftertaste.”
On the palate, the dance between the wine and the dish is nothing short of captivating. As if in a gradual revelation, numerous taste connections emerge, forging an intricate tapestry of flavors. The steady unfolding of these complexities serves as a feast for the senses, each sip of wine harmonizing with the building crescendo of flavors from the ingredients—a titanic pairing that resonates as a harmonious duet on the palate.
CHICKPEA STEW INGREDIENTS LIST
2 Tbsp olive oil
2 cloves garlic
1 tsp grated fresh ginger
1 yellow onion
1 Tbsp curry powder
1 Tbsp smoked paprika
pinch crushed red pepper
1 15oz. can fire-roasted diced tomatoes
2 russet potatoes (1.75-2 lbs total)
1 15oz. can chickpeas
4 cups vegetable broth
1/4 lb. fresh kale, chopped
HOW TO PREPARE A VEGAN CHICKPEA STEW AT HOME
1. Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
2. Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
3. While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.
4. Once the spices are toasted, add the potatoes, fire-roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
5. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally.
6. After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers.
