Save Recipe Print
Total:
2 hr 45 min
Prep:
40 min
Inactive:
20 min
Cook:
1 hr 45 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 45 min
Prep:
40 min
Inactive:
20 min
Cook:
1 hr 45 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again. 

When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside. 

Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!) 

Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.

Transfer the stew to a serving bowl and serve immediately or at room temperature. 

Hey chickpea!

Cook's Note

This is a think ahead recipe, chick peas MUST be soaked overnight in order to cook properly. Canned chickpeas can be substituted, just pick up the recipe where the stew part starts.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Beef Stew

Recipe courtesy of Food Network Kitchen

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Slow Cooker Chicken Curry

Recipe courtesy of Food Network Kitchen

Chipotle Shrimp Taco with Avocado Salsa Verde

Recipe courtesy of Food Network Kitchen

Mushroom-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Stewed Chicken and Chickpeas

Recipe courtesy of Food Network Kitchen

Chickpea Stew

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword