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. Wash the chickpeas and soak them in plenty of water overnight. Drain the next day and bubble in fresh water for 10 minutes, then simmer gently for 45 minutes. Drain and drain in a colander.
2. Cook the red lentils in plenty of boiling water for about 7 minutes until they are half cooked. Drain and drain.
3. Peel the onions and cut into cubes. Peel the garlic and cut into fine slices. Finely chop the chilli pepper. Peel the potatoes and cut into bite-sized pieces, store in cold water. Pull the strings from the celery, then cut into slices. Core the green peppers, peel with a potato peeler, then cut into cubes. Core the red and yellow peppers and cut into cubes. Peel the carrots and cut into thin slices.
4. Put the kidney beans and corn in a sieve and rinse with warm water, drain well. Wash the zucchino, cut off the flowers and stems, then cut into slices. Heat the oil in a large saucepan and sweat the onions, garlic and chillies in it. Drain the potatoes and let them sauté in the oil. Deglaze with half of the vegetable stock and season with paprika powder and cumin. Cover and cook over medium heat for 20 minutes.
5. Now gradually add the carrots, celery and paprika as well as the rest of the stock to the stew and simmer for about 10 minutes. Now cut the tomatoes into small pieces and add to the vegetables with the collected stock and tomato paste. Finally, add the chickpeas, lentils, corn and kidney beans to the saucepan. Season with salt, pepper and whoever likes Tabasco.
6. Heat the remaining olive oil in a pan and fry the zucchini slices on both sides. To serve, place the fried zucchini slices, degreased on kitchen paper, on the chilli.