Summary

Ingredients

• 100 g chickpeas, alternatively canned
• 100 g lentils, red
• 3 tablespoon olive oil
• 2 medium onion (s)
• 3 cloves garlic
• 1 chilli pepper (s), red
• 4 large potato (s)
• 250 ml vegetable stock
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon cumin
• 2 stalks celery
• 2 medium carrot (s)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), green
• 600 g tomato (s), peeled, can
• 2 tablespoon tomato paste
• 1 can kidney beans
• 1 can corn
• 1 medium zucchini
• Tabasco, optional

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Instructions

1. Soak chickpeas in plenty of water overnight. Drain the next day. Boil in fresh water for 10 minutes, then simmer on medium heat for 45 minutes. Drain in a colander.
2. Cook the red lentils in plenty of boiling water for 7 minutes until half cooked. Drain.
3. Peel the onions and cut into cubes. Peel the garlic and slice finely. Finely chop the red chili pepper. Peel the potatoes and cut into bite-sized pieces, then place in cold water. Pull strings from the celery, then cut into slices. Core and peel the bell peppers with a potato peeler, then cut into cubes (red, yellow, and green). Peel the carrots and cut into thin slices.
4. Rinse the kidney beans and corn in a sieve with warm water, then drain well. Wash the zucchini, cut off the flowers and stems, then cut into slices.
5. Heat the olive oil in a large saucepan over medium heat. Sweat the onions, garlic, and red chili pepper for 3-5 minutes until fragrant. Drain the potatoes and add them to the pan, cooking for 3-5 minutes. Pour in half the vegetable stock and season with the paprika powder and cumin. Cover and cook over medium heat for 20 minutes.
6. Add the carrots, celery, and bell peppers to the stew, along with the remaining vegetable stock. Simmer over medium heat for 10 minutes.
7. Break up the canned tomatoes into small pieces and add with their juices to the stew, along with the tomato paste. Add the cooked chickpeas, cooked lentils, corn, and kidney beans. Stir well.
8. Season to taste with salt and pepper. Add Tabasco to taste if desired.
9. Heat the remaining olive oil in a separate pan over medium-high heat. Fry the zucchini slices on both sides for 3-4 minutes per side until golden. Drain on kitchen paper.
10. To serve, arrange the fried zucchini slices on top of the chili.