Chickpea Chilli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large potatoes, waxy
- 1 large onion (s)
- olive oil
- 1 clove garlic
- 1 chilli pepper (s)
- 1 can tomato (s), peeled
- 2 tablespoon tomato paste
- 1 pinch (s) sugar
- salt and pepper
- Paprika powder
- oregano
- thyme
- rosemary
- 1 pinch (s) cumin
- 1 bell pepper (s)
- 1 can chickpeas
- 0.5 can ½ corn
- 1 can beans, yellow or green, or a handful fresh cooked beans
- 0.5 ½ bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and onion and fry both in a large saucepan in olive oil. Add the garlic clove and finely chopped chilli, deglaze with coarsely chopped canned tomatoes. Thicken with tomato paste and season with pepper, salt, sugar, paprika powder, cumin and herbs. Let it simmer for at least half an hour with the lid closed until the potato cubes are cooked through. Meanwhile, clean the peppers, roughly dice and add. Finally stir in the chickpeas, beans and corn and let everything warm up. Serve sprinkled with chopped parsley.
- This is a vegan stew. If you would like to have meat with you, you can fry some ground beef and / or bacon cubes with the onions at the beginning.
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