Chickpea stew

Name: Chickpea stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g dried chickpeas; 1 1/2 l Porcini yeast broth (paste; health food store); 350 g Carrots; 200 g Parsley roots; 2 Leek sticks (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 1 collar flat leaf parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g dried chickpeas
1 1/2 l Porcini yeast broth (paste; health food store)
350 g Carrots
200 g Parsley roots
2 Leek sticks (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
1 collar flat leaf parsley

Directions

1
Soak the chickpeas in cold water overnight. Drain, bring to the boil in boletus-yeast stock and cook over medium heat for one hour. In the meantime, peel and wash the carrots and parsley roots and cut them into wide strips or slices.
2
Add both to the chickpeas and cook for 20 minutes. Clean and wash the leek and cut into rings. Add to the stew five minutes before the end of the cooking time. Season to taste with salt and pepper. Wash chives and parsley, dab dry and chop.
3
Sprinkle over the stew.