Chickpea Stew Calories

Yes, canned chickpeas work well in Chickpea Stew. Drain and rinse them, then add them toward the end of cooking so they heat through without breaking apart. You may need less cooking liquid than with dried chickpeas.

No, soaking is not necessary if you use canned or already-cooked chickpeas. Dried chickpeas are best soaked before cooking, which helps them cook more evenly; cook them until tender before adding them to the stew.

Turkish-style Chickpea Stew is often made with small pieces of beef or lamb, though meat is optional. Brown the meat with the onion before adding tomato paste and chickpeas, or leave it out for a meat-free version.

Chickpea Stew is often watery because it has too much broth or has not simmered long enough uncovered. Let it reduce gently, or mash a few chickpeas into the sauce to thicken it without adding flour.

To keep chickpeas intact in Chickpea Stew, cook dried chickpeas just until tender before adding them, or stir canned chickpeas in near the end. Simmer gently rather than boiling hard, and avoid frequent stirring.

Serve Chickpea Stew with rice, bulgur, flatbread, or crusty bread to soak up the tomato-rich sauce. A crisp salad or plain yogurt makes a refreshing contrast to the warm, hearty stew.

Yes, Chickpea Stew freezes well. Cool it, portion it into airtight freezer-safe containers, and leave a little room for expansion. Thaw it in the refrigerator and reheat until steaming; the sauce may need a splash of water.

Chickpea Stew generally keeps for three to four days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, and bring it thoroughly hot before serving.

Chickpea Stew commonly gets its flavor from black pepper, cumin, paprika, or chili, alongside onion and tomato paste. For a Turkish home-style version, use the spices you enjoy and add chili gradually so it does not overpower the chickpeas.