Chickpea, potato and pepper stew
Yeung Man Cooking · ♥ 3.6K likes · 62K views · 17 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 cloves garlic
- 1 whole red onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 4 whole potatoes
- 1½ cup cherry tomatoes
- 400 ml canned chickpeas
Heat the olive oil in a stock pot over medium, add the onions and garlic and saute 3 to 4 minutes.
- 3 tbsp olive oil
Add the red and green bell peppers and saute a couple of minutes. Zucchini also works here.
- 2 tsp salt
- fresh cracked pepper
- turmeric
- 2 tsp sweet paprika
- 1 tsp smoked paprika
Add the salt, cracked pepper, turmeric, sweet paprika and smoked paprika, stir and cook about a minute.
Add the cherry tomatoes, potatoes, chickpeas and veggie stock, stir and bring to a boil.
- 4 cup unsalted veggie stock
Transfer about three ladles to a blender, blend on medium-high a few seconds and stir back into the pot for body.
- fresh lemon juice
- freshly chopped parsley
Serve with a squeeze of lemon juice and chopped parsley.