Stew is one of our favorite dishes that we often make. Originally stew is made with meat, however, we make it vegetarian most of the time. The trick is to set the pan in the oven for some time so the dish can get enough time to ripen in taste. This time we made a vegetarian stew with chickpeas, check out the recipe if you are curious. It is delicious!
⏲ 15-20 minutes
⏳ about 2 hours
🍽2-3 portions
Ingredients
– 1 leek
– 2 small onion or 1 big onion
– 1 can of chickpeas (about 410 grams, leaked 240 grams)
– 1 can of tomatoes (about 400 grams)
– 2 celery sticks
– 1 clove of garlic
– 1 cube of stock
– 2 carrots
– 1 teaspoon of paprika powder
– 1 teaspoon of cumin powder
– 2 teaspoons of rosemary
How to make it?
Cut all the vegetables and preheat the oven to 150 degrees Celsius. Put a pan on the stove add some oil to the pan and bake the garlic, onion, carrot, and leek. When these vegetables have turned a little brown add the celery. After a few minutes add the tomatoes, paprika powder, and cumin powder. Let it bake for a few minutes and let the fluid leak from the can of chickpeas. Then add the chickpeas, rosemary, and cube of stock and let it bake for a few minutes. Before shoving the pan into the oven please check whether the mixture has the right amount of moisture. As an example we add the next picture:
Add some water if your mixture has less moist than in the picture. If your mixture is like a soup, let the pan (without the lid) on the stove and cook it to boil the excess fluids away. The water should be just high enough to cover the vegetables in the pan when you push it down. Enjoy this vegetarian stew with chickpeas!
Tip/variation
– Add some ginger powder to the mix
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