Chickpea and Vegetable Stew

Chickpea and vegetable stew is a nutritious and flavorful dish, perfect for cold days. Here’s how to prepare it:

Ingredients

• 400 g of chickpeas (canned, already cooked, or dry if soaked and pre-cooked)
• 2 medium carrots, sliced into rounds
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 2 cloves of garlic, chopped
• 1 zucchini, diced
• 1 red bell pepper, diced
• 400 g of canned peeled tomatoes or tomato puree
• Vegetable broth to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Spices as you like (cumin, coriander, paprika, etc.)
• Aromatic herbs (rosemary, thyme, bay leaves)
• Fresh parsley for garnish

Preparation

1. If you’re using dry chickpeas, soak them overnight and then cook them in boiling water until soft.

2. In a large pot, sauté onion, celery, and garlic in extra virgin olive oil.

3. Add carrots, potatoes, and the remaining vegetables, letting everything cook for a few minutes.

4. Incorporate the chickpeas, peeled tomatoes, and selected spices. Stir it all together.

5. Add as much vegetable broth as needed to cover the ingredients.

6. Bring to a boil, then reduce the heat and let simmer with the lid on for about 30-40 minutes, or until the vegetables and chickpeas are completely tender.

7. Season with salt and pepper and remove the aromatic herbs before serving.

8. Sprinkle with chopped fresh parsley.

Serve the stew hot as a one-dish meal, possibly accompanied by crunchy bread or whole grain rice. It’s a great way to warm up and enjoy a complete and satisfying meal. Bon appétit!