Chickpeas and beans stew
very easy
60 mins
60 mins
Ingredients
- 400 g waxy potatoes
- 2 Onions
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 2 can(s) (425 ml each) chunky tomatoes
- 7-10 Tbsp Salt
- 1⁄2 Tsp smoked paprika powder
- 1⁄2 Tsp ground cinnamon
- 1 TEASPOON ground cumin
- 1 can(s) (425 ml) white beans
- 2 can(s) (425 ml each) Chickpeas
- 400 g Carrots
- 200 g Feta
- 4-5 Stem(s) Coriander
- 7-10 Tbsp coarsely ground pepper
- 7-10 Tbsp Sugar
Directions
- 1
Peel the potatoes, wash them thoroughly and cut them into cubes of about 2 cm. Peel and finely dice onions and garlic. Heat the oil in a large pot. Fry the onions, garlic and potatoes for about 5 minutes at medium heat.
- 2
Add tomatoes. Add 1 l of hot water. Season with salt, paprika powder, cinnamon and cumin, bring to the boil and simmer for 30-35 minutes.
- 3
In the meantime, rinse the beans and chickpeas in a sieve in cold water and drain them. Peel carrots and cut them into 2-3 mm thin slices. After about 10 minutes cooking time add carrots, beans and chickpeas to the potato and tomato mix and continue cooking.
- 4
Feta crumble. Wash coriander, shake dry, pluck off leaves, chop finely. Season stew with salt, pepper and sugar. Pour into deep plates or bowls and sprinkle with feta and coriander.
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