Summary

Ingredients

• 1 leek, sliced
• 3 carrot (s), diced
• 0.25 ¼ celeriac, diced
• 1 large onion (s), diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon cumin, (cumin)
• 1 liter vegetable stock
• 300 g chickpeas, fully cooked (or canned)
• 300 g potato (s), diced
• 300 g peas, fresh or frozen
• 1 can tomato (s), large, cut into pieces
• Parsley, for garnish
• 200 g sheep cheese, optional

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Instructions

1. Cut the cleaned leek into fine slices. Clean the onion, carrots and celery, dice and fry briefly in oil and butter. Season with salt and paprika and then fill up with water until the vegetables are just covered. Steam and puree for approx. 10 - 15 minutes.
2. Bring the vegetable stock to the boil and let the peeled, diced potatoes cook for about 10 minutes. Then add the chickpeas and peas, season with cumin and cook for another 5 minutes.
3. In the meantime, cut the tomatoes into large pieces and add to the stew with the pureed vegetables. Bring the stew to the boil and season with salt and pepper and garnish with parsley.
4. Serve with crumbled sheep cheese and fresh flatbread (in my recipes) if you like.
5. Annotation:
6. Cooked chickpeas are great for freezing and taking out when needed. To do this, first soak the dried chickpeas overnight and cook them in enough water (without salt) for about 45 minutes until they are soft. Then recycle or freeze accordingly.