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.
