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Chickpea and vegetables stew

This is a variation on a recipe that I found in a cookbook, because some of the ingredients in that cookbook aren’t in season right now.

The ingredients I used were:

  • one can of chickpeas (400 g)
  • one can of diced tomatoes (400 g)
  • 250 grams of French beans, cleaned and broken
  • two onions
  • one red bell pepper
  • oil
  • ground cumin seed
  • chili powder

Peel the onions and cut them into pieces. Cut the bell pepper into pieces and remove the seeds and stem. Fry the onion and bell pepper in some oil for about three minutes. Then add one teaspoon of cumin powder and chili powder to taste and fry for another minute.

Drain the chickpeas. Add the diced tomatoes, chickpeas and French beans. Add 100 ml of water or stock and bring to a boil. Let it cook for about 10 minutes with the lid on. Boil off excess liquid so the stew isn’t too wet.

Canned chickpeas are usually stored in brine, so adding salt is not necessary.

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