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Chickpea and Bean Sprout Stew

Nadia Galinova
Translated by
Nadia Galinova
Chickpea and Bean Sprout Stew
Image: Kulinarna mreja
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Preparation
10 min.
Cooking
50 min.
Тotal
60 min.
Servings
4
"When a delicious chickpea stew is cooking in the pot, everyone at home looks forward to lunch"

Ingredients

  • olive oil - 2 tbsp.
  • onion - 1 onion
  • garlic - 4 cloves
  • red peppers - 2 pcs.
  • smoked paprika - 2 tsp.
  • dried oregano - 1 tbsp.
  • chili - 1 tsp.
  • fresh bean sprouts - 12 oz (350 g)
  • chickpeas - 1 tin
  • tomatoes - 2 small tins
  • black pepper
  • salt - by taste
  • parsley
measures

How to make

Heat the olive oil, sauté the onion and the garlic for 3-4 minutes. When they soften, add the diced peppers, smoked paprika, chili and oregano. Let the products cook for 4-5 minutes on moderate heat, then add the strained chickpeas and canned tomatoes.

Season the stew with salt and black pepper, cook for 20 minutes on low heat with a lid on.

Add the bean sprouts, cook for just another 5 minutes and remove it from heat. Before serving, sprinkle it with finely chopped fresh parsley.

The chickpea stew can also be served with rice or quinoa.

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