Last week the temperatures dropped in the north and we returned to stews at home. It's not that we have completely abandoned them, but we missed recipes like this one. chickpea stew with potato and zucchini. A main dish with a significant amount of vegetables that is tasty, nutritious, healthy and comforting.
There's nothing like coming home on a cold day and having a steaming stew like this on the table in just a few minutes. I'm not going to lie to you, it takes a little while to make. Although if, like me, you use canned cooked chickpeas You will speed up the process and in just over half an hour you can have them ready.
The key to this stew is to prepare a good vegetable stir-fry. In this case I used onion, green pepper, carrot, zucchini and tomato but you could use any vegetables that you have in the fridge that are about to go bad. Give it a try and experiment with the recipe.
The recipe
- 240 g. cooked chickpeas (washed and drained if canned)
- 3 tablespoons of virgin olive oil
- 1 chopped onion
- 2 green bell peppers, chopped
- 2 carrots, peeled and chopped
- 1 zucchini, diced
- 2 tomatoes, peeled and diced
- 1 potato, diced small
- ½ teaspoon tomato paste
- Sal Island
- Pepper
- 1 teaspoon of curry
- Sal Island
- Pepper
- We heat the oil in a saucepan and sauté the onion and pepper for 5 minutes.
- Then we add the carrot and zucchini. and cook 10 more minutes.
- Then, We add the potato, the tomato and half a glass of water Now cook over low heat until the vegetables are soft, about 15 minutes.
- When this is done, add salt and pepper, the curry, and mix.
- Then, we take out a ladle of the sofrito to Blend it in the blender glass with two tablespoons of chickpeas and return it to the saucepan.
- Once done, add the rest of the chickpeas to the vegetable casserole, heat it up and once it boils, cook for a couple of minutes.
- And the chickpea stew with potato and zucchini is ready to serve.