Chickpea stew with vegetables
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Ingredients
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Canned chickpeas
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Carrot
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Red onion
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Garlic
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Jalapeño
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Tomatoes
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Tomato paste
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Coriander
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Sweet paprika
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Caraway
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Salt
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Olive oil
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Black pepper
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Parsley
Garnish
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Couscous
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Olive oil
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Salt
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Parsley
Kitchen utensils
- Knife
- Board
- Bowl
- Baking paper
- A saucepan with a lid
- Fork
- Garlic press
- Brazier
Chickpeas, also known as "Turkish peas," are an excellent source of protein and micronutrients, especially for those who don't eat meat. They have a pleasant nutty flavor and have been used since ancient times in a variety of dishes, the most famous of which are hummus and falafel. Try this hearty and delicious chickpea and vegetable dish with couscous.
Step-by-step recipe
Step 1:
Drain the canned chickpeas and place them in a roasting pan.
Step 2:
Peel and cut the carrots into strips and place on top of the chickpeas.
Step 3:
Peel and cut the red onion into half rings and place on top of the carrots.
Step 4:
Crush the garlic into a frying pan.
Step 5:
Dice the tomatoes and place them in a roasting pan.
Step 6:
Cut into rings and add jalapeno.
Step 7:
Add tomato paste, salt, ground coriander, sweet paprika, ground cumin.
Step 8:
Pour in the olive oil and gently mix the vegetables and chickpeas with your hand.
Step 9:
Cover the contents of the roasting pan with mint and damp baking paper and bake for 35 minutes at 200 degrees.
Step 10:
Pour water into a saucepan, add salt, olive oil, cover and bring to a boil.
Step 11:
Remove the pan from the heat, add the couscous and let sit for 5 minutes.
Step 12:
Finely chop the parsley.
Step 13:
Drain the couscous, place it in a bowl, and sprinkle with parsley. Stir.
Step 14:
Season the roasted vegetables and chickpeas with pepper and parsley. Stir.
Step 15:
Place a portion of couscous and a portion of the roast on a plate and serve.
Cooking tips
You can use green chili peppers instead of jalapeños.
It's best to stir the finished roast with two forks, like a salad - this way it will mix more evenly and the ingredients won't lose their appearance.
