Bonapeti.com»Recipes»Main Dishes»Stew»Chickpea and Vegetable Stew

Chickpea and Vegetable Stew

IlariaIlaria
MasterChef
776932104
Fat Berta
Translated by
Fat Berta
Chickpea and Vegetable Stew
19/12/2014
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
120 min.
Тotal
150 min.
Servings
6
"Hats off to this magnificent chickpea stew, which I personally prefer cold with a little feta."

Ingredients

  • chickpeas - 1 cup (250 g)
  • eggplants - 1, large
  • zucchini - 1, large
  • peppers - 2 - 3
  • garlic - 1 head, or less
  • mushrooms - 12.5 oz (350 g)
  • potatoes - 3, medium
  • tomatoes - 3, finely chopped or 1 small can
  • salt
  • black pepper
  • turmeric - 1 tbsp
  • cumin - 1 tbsp
  • savory - eyeball it
  • parsley - 1 bunch
  • oil - 3 1/3 tbsp (50 ml)
measures

How to make

Soak the chickpeas overnight in cold water. The next day, boil them in a pressure cooker for about 90 min. Strain it and save some of the water.

Wash all the vegetables. Dice the eggplant into small cubes, sprinkle with salt in a colander and rinse after 20 min.

Cut all of the remaining vegetables into small pieces. Heat oil in a pot and braise the potato cubes briefly, then add the eggplant and all of the remaining vegetables after it, along with the whole garlic cloves.

Stir and pour in about 4/5 cup (180 ml) of the water from the chickpeas. Boil until the veggies soften. Add the tomatoes and boil until some of the liquid evaporates.

Add the chickpeas, stir and season with salt, savory, turmeric, black pepper and cumin. After a few minutes, remove from the stove. Stir with chopped parsley.

The dish is delicious either hot or cold, garnished with feta cheese.

Rating

4.5
53
40
31
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest