Chickpea Leek Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 leeks
- 2 onions)
- 400 g chickpeas, (from the can)
- 4 tomato (s)
- 2 cloves garlic
- 2 tablespoon olive oil
- 1 small Can / s tomato paste
- 250 ml vegetable stock
- 1 teaspoon chili paste (harissa)
- Cumin (cumin)
- Spice Mix (Garam Masala)
- Cayenne pepper
- 300 g natural yourt
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into rings. Peel the onions and cut into cubes. Cut the garlic into thin slices.
- Heat the olive oil in a high pan and sauté the onions and garlic in it. Add the leek and cook for about 5 minutes.
- Season with cumin, garam masala, cayenne pepper, salt and pepper.
- Mix the tomato paste in the vegetable stock and add to the leek. Cover and simmer for a few minutes over low heat until the leek is through.
- Take the chickpeas out of the can, drain them. Remove the roots of the tomatoes and cut into cubes. Put both in the pan, add Harissa paste, stir in and season if necessary. Let it steep for about three minutes over low heat until the tomatoes are slightly soft.
- Remove the pan from the heat and stir in the yogurt.
- This goes well with rice, potatoes or just flat bread.
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