Chickpeas with quince stew
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Cook time: 
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Serves: 4
 
Ingredients
  • CHICKPEAS AND QUINCES STEW
  • 800 g cooked chickpeas
  • 3 medium quinces peeled and cut into eight slices each
  • 1 large onion (or 2 medium) julienned
  • 1 medium turnip peeled and cut into eight pieces
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 3 cloves
  • 1 chili pepper chopped or a spoonful of dried chile flakes
  • 1 tablespoon Ras-al-hanout
  • 4 tablespoons EVOO olive oil
  • ½ liter vegetable broth
  • Black pepper
  • sea ​​salt
  • TFAYA
  • 2 large onions (about 1 lb.), thinly sliced
  • ½ cup raisins, soaked in water for 15 minutes, then drained
  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons maple syrup
  • ¼ teaspoon pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger powder (optional)
  • ¼ teaspoon turmeric (optional)
  • ⅛ teaspoon salt
  • ¼ cup water
Instructions
  1. CHICKPEAS AND QUINCES STEW
  2. In a saucepan over low heat fry the quince wedges with a tablespoon of oil until golden brown on both sides. Set aside.
  3. In a casserole over medium heat pour 3 tablespoons of the oil and sauté the turnip with the onion, cloves and chile until the onion starts to turn golden.
  4. Add cilantro and parsley, stir in the mix for a minute and add the chickpeas and Ras al hanout. Shake vigorously on high heat for a couple of minutes.
  5. Add the broth, salt and pepper to taste and simmer for 15 minutes.
  6. Add the quince wedges on top, cover the casserole and let the stew cook for 10 minutes.
  7. TFAYA
  8. While the chickpeas are cooking, mix the sliced onions, raisins, spices, and syrup in a large saucepan. Add the oil and water, cover, and bring to a simmer.
  9. Continue simmering for a half hour or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add water only if the liquids evaporate before the onions are cooked.
  10. Once the onions are cooked and richly colored, reduce the liquids to a thick syrup.
  11. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.
  12. When plating the stew place a good amount of the TFAYA on top of each dish.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/chickpeas-with-quince-stew/