Summary

Ingredients

• 350 g chickpeas, dried
• 150 g beans, white, dried
• 2 tablespoon olive oil
• 1 tablespoon honey
• 200 g onion (s)
• 4 garlic clove (s)
• 4 potatoes, raw, peeled
• 1 sprig rosemary
• 3 bay leaves
• 6 tomato (s)
• Cayenne pepper

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Instructions

1. Soak the chickpeas and beans in 2 liters of water overnight.
2. Cut the onions into wedges and quarter the garlic. Cut the peeled potatoes into bite-sized pieces.
3. Heat the oil and honey in a pressure cooker. Sauté the onions and garlic in it. Add the potatoes, rosemary and bay leaves and fry with them. Stir in chickpeas and beans with water. Cut the tomatoes into pieces and add them as well. Salt lightly. Bring to the boil and close the lid of the pressure cooker. Cook on the 2nd ring for 35 minutes.
4. After opening, season again on the stove with salt and cayenne pepper to taste.
5. The stew tastes even better if it is warmed up again the next day after it has cooled down.