Stewed vegetables with chickpeas
Origin of the recipe
Chickpeas, or Turkish peas, are a protein-rich legume that originated in the Middle East. Every vegetarian knows the two most famous chickpea appetizers: hummus and falafel. However, chickpeas can be incorporated into or even served as the base for a wide variety of dishes. This simple yet delicious and filling lunch of chickpeas and green beans is easy to prepare, even for a novice kitchenist.
What do you need for cooking?
Ingredients
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Garlic
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Carrot
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Olive oil
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Tomato
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Bulb
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Green beans
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Boiled chickpeas
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Balsamic vinegar
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Tomato puree
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Salt
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Water
Kitchen utensils
- Knife
- Board
- Bowls
- Lid
- Deep frying pan or wok
Step-by-step recipe
Step 1:
Boil the chickpeas.
Step 2:
Peel and cut the carrots into small cubes.
Step 3:
Finely chop half an onion and two cloves of garlic.
Step 4:
Place 2 tablespoons of olive oil in a wok and fry the onion and garlic until golden brown.
Step 5:
Add carrots and stir.
Step 6:
Add green beans and stir.
Step 7:
Add canned tomato puree to the vegetables and stir.
Step 8:
Add balsamic vinegar, salt and pepper to taste. Stir.
Step 9:
Pour water into the wok to cover the vegetables, cover with a lid and cook for 20 minutes under the lid.
Step 10:
Add boiled chickpeas to the wok, stir, cover and simmer for 10 minutes over low heat.
Step 11:
Place on plates and serve.
Cooking tips
Chickpeas approximately double in size during cooking, so 250 grams of dry chickpeas will yield 500 grams of cooked chickpeas.
Before cooking, soak the chickpeas in cold water for 3-4 hours. Cook for 30-40 minutes. You can make your own tomato puree in a blender.
Carefully read the ingredient list and recipe description. Is there a difference? There is.
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