Vegetables & legumes
Chickpea stew
Hearty chickpea stew with vegetables and paprika.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked drained chickpeas
- 1 onion
- 3 garlic cloves
- 1 carrot
- 1 potato
- 1 ripe tomato
- 100 g chard or spinach
- 50 g extra virgin olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 600 g vegetable broth
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion and garlic 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the chopped tomato, the paprika and the cumin. Saute 3 min/Varoma/spoon speed.
- Add the diced carrot and potato, the chard, the broth and the salt.
- Set 18 min/100C/reverse/spoon speed.
- Add the cooked chickpeas and set 8 min/100C/reverse/spoon speed.
- Adjust salt and let rest before serving.
Tips
- Blend a ladle of stew and return it to the mixing bowl to thicken.
- The chard can be replaced with spinach or with cabbage leaves.
- A chopped boiled egg on top in the non-vegan version is great.
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