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Chickpea stew

Yeung Man Cooking · ♥ 29.8K likes · 569.6K views · 8 min video

Read about chickpeas in the BrightCulinary Book

Chickpea stew, from the video Makes 3
Timestamp
Ingredients
Method
Techniques
▶ 0:25
  • 3 pieces garlic
  • 1 whole red onion
Finely chop the garlic; dice the red onion.
Garlic, onion and peppersChoppingRead
▶ 1:00
  • 1 whole red bell pepper
  • 1 whole green bell pepper
Dice the red and green bell peppers.
▶ 1:39
  • 4 whole yellow potatoes
Peel the potatoes and chop roughly into 1-inch cubes.
Potatoes, tomatoes and chickpeasPeeling
▶ 1:55
  • 1½ cup cherry tomatoes
  • 400 ml canned chickpeas
Halve the cherry tomatoes; drain and rinse the chickpeas (the aquafaba can be saved).
▶ 2:25
Heat a stock pot over medium heat with the olive oil; sauté onions and garlic 3 to 4 minutes.
Sautéing and spicingSauteingRead
▶ 2:25
  • 3 tbsp olive oil
Add the bell peppers and sauté a couple of minutes.
▶ 3:09
Add salt, pepper, turmeric, sweet paprika and smoked paprika; stir and cook about a minute.
▶ 3:09
  • 2 tsp salt
  • fresh cracked pepper
  • ½ tsp turmeric
  • 2 tsp sweet paprika
  • 1 tsp smoked paprika
  • 4 cup unsalted veggie stock
Add cherry tomatoes, potatoes, chickpeas and the veggie stock; stir and bring to a boil.
▶ 3:55
Turn to medium-low, cover and cook 15 to 18 minutes.
Simmering in stockBoilingRead
▶ 3:55
Transfer about three ladles to a blender, blend on medium-high a few seconds, and stir back into the stew.
▶ 4:28
  • fresh lemon juice
  • parsley
Plate; squeeze over fresh lemon juice and sprinkle with chopped parsley.
Blending part of the stewBlending