Chica`s Chickpea and Carrot Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chickpeas, dried, or 1 can 800
- olive oil
- 4 small onion (s), red
- 3 clove (s) garlic
- 2 chilli pepper (s), more or less as desired
- 3 pointed peppers, red
- 3 medium carrot (s)
- 1 can tomato (s), chopped, 400 g
- 100 g cocktail tomatoes
- liter ⅛ vegetable stock
- salt
- Pepper, black, freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- Herbs, e.g. flat-leaf parsley, mint, chopped
- 150 g feta cheese
Print Recipe
Pin Recipe Instructions
- Let the chickpeas soak overnight, pour off the water, fill a saucepan with fresh water and heat. With the lid on, cook on low heat for approx. 1 1/2 - 2 hours until soft. If using canned chickpeas, put them in a sieve and rinse under running water until the water runs clear.
- Peel and quarter the onions. Cut the bell pepper into pieces. Peel the carrots and cut into slices that are not too thick (I use level 3 for the Börner). Cut the garlic cloves into very fine slices. Finely chop the chilli peppers as well, remove the seeds if necessary so that they are not too hot.
- Heat olive oil, add onions, garlic, chilli and carrots to the saucepan and fry gently for a few minutes. Add the pepper pieces, chopped tomatoes, stock and chickpeas. Season with salt, pepper, cumin and coriander. Braise for about 10 minutes over medium heat, add the halved cocktail tomatoes and cook for another 10 minutes. Season again to taste and mix in the herbs.
- First sprinkle the coarsely crumbled sheep cheese over it in the plate.
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