Chickpea Stew Recipe.
This is a lovely recipe that is ideal for a family meal – or to serve to a crowd; just adjust the ingredients accordingly. It takes a while to cook but needs little attention.
It’s my interpretation of a recipe from my favourite cookbook. If I forget to soak the chickpeas beforehand, I use the canned variety but it’s an amazingly value-for-money, satisfying meal. Serve with a salad and crusty bread – delicious.
The original recipe calls for fresh parsley but I find that a mix of parsley and gorgeous fresh mint is even better.
To make a change, serve this inside split pita bread along with some shredded lettuce or white cabbage – so tasty.
Here’s the recipe:
Serves: 4 - 6 portions
- ¾ cup dried chickpeas, soaked overnight
- 2½ cups water
- 1 tablespoons olive oil
- 1 finely chopped onion
- 2 garlic cloves, chopped
- ¾ lb potatoes,peeled and cut into chunks
- 1 carrot, sliced
- 1can plum tomatoes
- Pinch salt
- 2 teaspoons fresh thyme (or ½ teaspoon dried)
- Pinch sugar
- Fresh parsley and / or mint, chopped
- Heat the water in a pot and add the soaked, drained chickpeas.
- Bring to the boil, cover,lower the heat and simmer until the chickpeas are tender.
- (This will take between 1½ - 2½ hours depending on the age of the dried peas).
- When they are cooked, heat the oil in a large pan over a medium heat.
- Fry the onions until they are beginning to go golden.
- Add the garlic and stir for about a minute.
- Add all the other ingredients including the chickpeas and their cooking liquid, except the fresh herbs.
- Turn down the heat, cover and simmer for 45 minutes.
- Check from time to time and add more water if it seems to be dry.
- Serve hot with the fresh herbs sprinkled over the top.
My favourite cookbook:
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