Herzhafter und köstlicher Kichererbseneintopf, reich an Proteinen, Ballaststoffen und Antioxidantien.
Chickpea tomato stew
Rated 5.0 stars by 1 users
Cuisine
Atlantic
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Hearty and delicious chickpea and veggie stew rich in protein, fibre and antioxidants.
Ingredients
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organic chickpea 1 can 400g
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extra virgin olive oil 4 tbsp
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1 large onion (chopped)
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3 cloves garlic or garlic powder
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3 medium size carrots (chopped)
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1 large parsley root (chopped)
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1 red pepper (chopped)
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1 can 400g of organic tomatoes
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4 dried tomatoes finely chopped
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dried parsley
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piri piri for taste
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sea salt for taste
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black pepper for taste
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4 bay leaves
Directions
In a large pot, add olive oil, onion and bay leaves. Cook for a couple of minutes.
Add chopped carrots, garlic, parsley root and red pepper. Cook for 5-10 minutes.
Add the can of tomatoes and the can of chickpea chickpeas with aquafaba, salt, black pepper and a pinch of piri piri. Cook for about 25-30 minutes.
Top with freshly chopped parsley (or organic dried parsley). Serve with a slice of sourdough or wholegrain rye bread.
