Mom`s Chickpea Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can chickpeas, or 25 g soaked overnight
- 2 medium tomato (s), very ripe
- 3 small peppers, red, yellow, green
- 1 bunch spring onion (s)
- 1 small zucchini
- 300 g potato (s), finely diced
- 1 cup yogurt or sour cream
- salt and pepper
- paprika
- Curry powder
- Chili powder
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Chop the vegetables and sear them in the hot oil in the pan.
- Chickpeas (chickpeas soaked overnight must be pre-cooked for about 50 minutes) and potatoes, add 1/2 liter of water and bring to the boil.
- Simmer for 10 minutes. Make a cooking test and season to taste with the spices.
- After seasoning, bring to the boil again briefly.
- Serve with a tablespoon of sour cream or yoghurt, but only put it on the chickpea pan after filling, it looks nice and tastes better.
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