Chickpea Leek Stew

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

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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