How to make
The onion, garlic, pepper and celery are grinded or chopped very finely.
Cut the carrot into cubes.
The oil is heated and the carrot is stewed in it first, then the grinded vegetables are added.
When they remain in fat, pour the tomatoes and both types of paprika - sweet and smoked. Stir until it thickens.
Pour about a (tea) cup and a half of water and a little lemon juice, add the beans and chickpeas - they should not be boiled. They should be harder.
Season with salt, spearmint and black pepper and transfer everything into a glass baking pan or clay dish.
Bake at 390°F (200°C) until the liquid evaporates and if the beans and chickpeas are still hard, add liquid until they soften nicely.
The warm bean and chickpea dish is served sprinkled with fresh, coarsely chopped parsley. It can also be consumed cold.
Enjoy your meal!
