Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

With some minor modifications, this is a replica of Spain on a Fork’s famous “Garbanzo Bean Stew” recipe. It’s earthy, it’s filling and most importantly, it’s delicious !Notes:*To grate tomato, cut tomato in half and carefully grate until only the skin is left.** Fresh parsley is best but if you don’t have any at hand, you can substitute it for dried parsley or even cilantro.#CA2025

I haven’t been feeling well these past few days,,,earache 😦 but I am better today so I was able to post my recipe. 🙂 Have you ever eaten Baked Chickpeas? if not then this is a must try recipe. A vegetarian dish so easy to make with just a few ingredients, and yet with such a delish taste that you won’t believe.This recipe originates from the Aegean Island of Sifnos, one of the beautiful Cyclades Islands which is situated between Milos and Serifos. Sifnos is known for it’s traditional delicious food such as Revithada, a cheese with a bit of a sharp taste called Manoura, beautiful handmade pottery, landscapes and (ohh btw I have heard that they have pottery workshops if anyone is interested in taking lessons while visiting Sifnos), and of course the gorgeous sandy beaches..:)On to the recipe 🙂I wanted to try to cook this the traditional way, but that was just impossible due to the fact that I don’t own the traditional pots. But since I do own a ceramic baking pot I decided to bake the chickpeas in there, what I love about cooking in this pot is that it gives the food a smokey taste so different than the usual pots or pans we use to bake. 🙂

Spontaneous recipe based on taste. Feel free to use whatever you have and make your own version.I'mein not an expert on creating flavours so I kept it mild.It was a very pleasant dish.

Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal - adapted from: https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew

Food writer Sarah DiGregorio reimagined the ubiquitous spinach-artichoke dip as a creamy chicken stew. It’s wonderful, and it gets better days later.#GoldenApron23 #dinner #meal #braise #stovetop

West African-inspired, shared from https://minimalistbaker.com/1-pot-chickpea-tomato-peanut-stew-west-african-inspired/

This recipe is for Revithia aka chickpea stew. This one is on the stew-y side but at tavernas in Athens you can find revithia anywhere between a soup and a shareable side dish. In any case, it’s extremely user-friendly, vegan, delicious, can be scaled up or down, and freezes well - winner!

I was trying to use up leftover ingredients and avoid buying anything additional, partly because my budget's a bit tight this period. Casting my mind back on various fish stew and peperonata recipes I've read over the years, I decided to improvise.

Is there any cuter fall vegetable than an acorn squash? Of course there isn’t, which just adds to the reasons why we love this acorn squash stew. The other reasons are coriander, cumin, paprika and cinnamon for the sweet yet slightly spicy flavor they give this cozy fall dish. Learn more at www. PeachDish.com

I made this a lot when I lived in France All it takes is to simmer some basic ingredients. It goes well with bread and wine You can also serve it with brown rice.You can also use panchetta or other cured meat instead of bacon (if it's quite salty, adjust the amount of salt.) I recommend using chopped block bacon instead of sliced... it gives a great texture! The lentils will become tender if stewed well. This stew is very healthy. Recipe by nene4

A friend of mine gave me a random bag of fish that had been frozen for who knows how long. I needed a recipe that would cover any unwanted flavors and still be safe and good. This is a meld of an old chowder recipe and a fish stew I found in a midevil cookbook.