Summer has come to an end and the days are slowly approaching, which we will prefer to spend warming ourselves at home. Whether it's in the arms of those closest to you, with a glass of your favorite tea or a bowl of hot stew. The recipe for chickpea stew is easy, cheap, and with it you will provide your body with the most necessary nutrients.
Chickpea Stew is a great recipe for anyone who likes to eat well, but also prefers to save a little. It is estimated that the ingredients will cost you less than 5 euros, but you will still provide the body with the necessary nutrients proteins and fats. You can also get them without meat. Legumes, such as chickpeas, soybeans and lentils, contain a lot of them. Just 100 g of chickpeas have as much as 19 grams of protein.
Legumes are also full of other extremely important nutrients, esp minerals, such as magnesium, potassium and calcium. That's why the delicious stew is an excellent choice for autumn days.
Ingridients:
- 220 grams of cooked chickpeas (one small can)
- 200 grams of fresh beans
- 200 ml tomato puree
- 2 potatoes
- 2 carrots
- 1 onion
- 2-3 cloves of garlic
- 1 tablespoon of tomato concentrate
- 1 liter of vegetable stock (you can make it yourself, or you can add bought soup stock to warm water)
- vegetable oil
- salt and pepper to taste
Preparation:
Fry the onion cut into small pieces in a little oil. Fry until soft. Add finely chopped garlic to the pot and simmer for about one minute.
Add the diced carrots. Add the tomato concentrate and mix everything well. Add diced potatoes to the pot, mix and cover with water or vegetable stock.
Salt and pepper to taste. If desired, you can add herbs such as chives, parsley and basil.
Add already cooked chickpeas or chickpeas from a can that you have drained and washed under water and beans, cut into small pieces, into the pot.
Cook everything together for about 20 to 30 minutes or until the vegetables are soft. The smaller pieces of carrot and potato cubes you cook, the less cooking time it will take.
Bon Appetit!
Additional advice:
You can also use frozen beans, which you add about 5 to 10 minutes before the end of cooking to prevent them from cooking.
