Chickpea and Potato Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 liter vegetable stock
- 400 g potato (s), mainly waxy
- 1 small can chickpeas
- 2 tablespoon sunflower oil
- some curry powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Peel, wash and chop the potatoes. Fry them in the oil for about 5 minutes. Pour in the vegetable stock and simmer the potatoes for about 15 minutes. Add the chickpeas and simmer for another 5 minutes.
- Season to taste with curry powder, salt and pepper.
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