Celery and Chickpeas in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g celery, without reen
- 1 onion (s)
- 1 clove garlic
- 80 g bacon cubes
- some olive oil
- 1 can tomato (s), chopped, 400 g
- 150 g chickpeas, cooked
- 150 ml vegetable stock
- sugar
- salt and pepper
- possibly chilli flakes
Print Recipe
Pin Recipe Instructions
- Rinse celery, peel off tough threads on the outside of the stems with a knife. Cut the sticks diagonally into pieces approx. 6 cm long, halve the thicker ones lengthways. Peel onion and garlic and chop finely.
- Heat the olive oil, sauté the bacon and onion cubes, add the garlic and celery, sauté in a closed saucepan over a medium heat for five minutes. Add tomatoes, vegetable stock and a little sugar, stew for about 30 minutes, depending on how soft you want the celery. Warm the chickpeas in the celery and tomato mixture, season with salt and pepper. Those who like to eat spicy can also add chilli flakes.
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