Summary

Ingredients

• 600 g potato (s), mainly waxy
• 400 g carrot (s)
• 2 cloves garlic)
• 2 shallot (s), approx. 60 g
• 1 red pepper (s)
• 2 bay leaves, fresh
• 6 tablespoon olive oil
• 2 teaspoons paprika powder, smoked, mild
• 1 teaspoon cumin
• 500 ml vegetable stock, preferably self-cooked
• 1 can chickpeas, 400 g
• 6 slices ciabatta, 140 g
• 1 large organic orange (s)
• 15 g coriander reens
• 1 bottle tomatoes, strained, 690 g
• 2 teaspoons agave syrup
• salt

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Instructions

1. Peel the potatoes, cut them into cubes and put them in cold water. Clean, peel and cut the carrots into cubes. Cut the shallots into narrow strips. Finely chop the garlic. Cut the pepper with the kernels into thin rings. Make several cuts in the bay leaf.
2. Sauté shallots in 3 tablespoons of oil in a large saucepan over medium heat until translucent. Briefly sauté the garlic, pepper and cumin. Add the carrots and potatoes and sauté briefly. Dust the paprika powder over it. Add bay leaves. Add enough vegetable stock to just cover everything and bring to the boil, covered. Cook over a mild heat for 20 minutes. Put the chickpeas in a colander and rinse, then drain and add.
3. Coarsely chop the bread in the blitz chopper. Heat the rest of the oil in the pan, roast the crumbs until golden brown for 5 - 6 minutes and then let them cool down. Wash the orange in hot water and scrape the peel off in short threads with a zest zipper. Pluck the coriander leaves and chop. Add the orange peel and coriander to the breadcrumbs and mix.
4. Squeeze 100 ml orange juice. Pour the juice with the tomatoes into the stew, stir and heat. Season to taste with salt and agave syrup. Sprinkle the stew with the orange and coriander crumbs and serve.