Colorful Chickpea Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some olive oil, for frying, as desired
- 1 leek, large
- 2 large peppers, one yellow, one red
- 2 cloves garlic
- 800 g tomato (s), (1 lare can)
- 2 tablespoon tomato paste
- 400 g canned chickpeas
- 1 liter vegetable stock
- 225 g spinach leaves
- 1 teaspoon paprika powder, hot
- 1 teaspoon paprika powder, mild
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Wash the vegetables, cut the leek into thin rings, dice the peppers. Rinse and drain the chickpeas.
- Heat the olive oil in a large saucepan, stir-fry the leek slices and diced paprika for about 5 minutes. Squeeze the garlic cloves, add the tomato paste and fry both briefly. Top up with the slightly chopped tomatoes and the vegetable stock and add the chickpeas and paprika powder.
- Bring everything to the boil and then cook on a low heat for about 5 minutes.
- Chop the spinach a little, add it to the soup and cook for another 3 minutes.
- Season everything with salt and pepper.
- The stew tastes good with some freshly grated Parmesan and crispy baguette.
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