Chickpea stew

Name: Chickpea stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Potatoes; 1 can(s) (425 ml) Chickpeas; 1 red chilli pepper; 1 TEASPOON Sweet peppers; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Ghee or oil (Indian clarified butter); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) chunky tomatoes; 250 ml Vegetable broth ̈he; 1-2 TEASPOONS demerara sugar; 3 Stem(s) Coriander

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Potatoes
1 can(s) (425 ml) Chickpeas
1 red chilli pepper
1 TEASPOON Sweet peppers
7-10 Tbsp grated nutmeg
2 TABLESPOONS Ghee or oil (Indian clarified butter)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) chunky tomatoes
250 ml Vegetable broth ̈he
1-2 TEASPOONS demerara sugar
3 Stem(s) Coriander

Directions

1
Peel, wash and chop the potatoes. Drain the chickpeas in a sieve. Wash and finely chop the chilli. Roast paprika powder and nutmeg in a pan, add ghee. Add the chilli, potatoes and chickpeas to the pan and fry, season with salt and pepper.
2
Add tomatoes and vegetable stock, season again with salt, pepper and brown sugar and simmer for about 20 minutes.
3
Wash the coriander, shake dry and chop finely. Arrange stew on plates and sprinkle with coriander and coarse pepper.