Chickpea Stew

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 560
• Protein: 27 g
• Carbs: 70 g
• Fat: 15 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 1 piece Onion ( sliced )
• 2 piece Carrot ( diced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika
• 1 piece Thyme ( whole sprig )
• 2 piece Bay leaf
• 400 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Preparation of the garnish

   Dice the carrots into small regular cubes. Finely slice the onion and mince the garlic after removing the germ.

2. Sweating the aromatics

   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. Wetting and simmering

   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.

Chef's tips

• 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.

Storage

Store for up to 4 days in the refrigerator in an airtight container. Freezes very well.