Chickpea Stew
60 min
total
4
people
274
calories per serving
Ingredients
4 people
- 500 gcanned chickpeas (cooked and drained)
- 1 pcOnion (sliced)
- 2 pcCarrot (diced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 2 tbspExtra virgin olive oil
- 1 tspSweet paprika
- 1 pcThyme (whole sprig)
- 2 pcBay leaf
- 400 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender chickpeas in a short, thickened sauce. The carrot and onion garnish brings a natural sweetness that balances the scent of thyme and bay leaf.
- 1
Dice the carrots into small regular cubes. Finely slice the onion and mince the garlic after removing the germ.
- 2
In a sauté pan, heat the olive oil. Sweat the onion and carrots over medium heat. The vegetables should become translucent and tender without browning.
- 3
Add the drained chickpeas, diced tomatoes, tomato paste, paprika, thyme, and bay leaf. Add the water. Bring to a boil then let reduce over low heat until the sauce coats the spoon.
Frequently asked questions
How do you get this dish right?
- Crush a ladleful of chickpeas against the sides of the pot at the end of cooking to release starch and thicken the sauce naturally.
- The stew is even better the next day, once the flavors have had time to infuse.
How long does this dish keep?
Store for up to 4 days in the refrigerator in an airtight container. Freezes very well.
4.7
6 reviews
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