Chickpeas Stew

Name: Chickpeas Stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 400 g Potatoes; 2 TABLESPOONS Oil; 1 can(s) (à 850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Cinnamon; 7-10 Tbsp Pepper; 1 can(s) (425 ml each) Chickpeas; 500 g Carrots; 200 g Feta; 6 Stem/s Coriander; 1 can(s) (425 ml each) white beans

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

We have let the hearty stew travel from Ireland to the Orient. Now it tastes even spicier!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
400 g Potatoes
2 TABLESPOONS Oil
1 can(s) (à 850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Cumin
7-10 Tbsp Cinnamon
7-10 Tbsp Pepper
1 can(s) (425 ml each) Chickpeas
500 g Carrots
200 g Feta
6 Stem/s Coriander
1 can(s) (425 ml each) white beans

Directions

1
Peel and finely dice the onions and garlic. Peel, wash and chop the potatoes. Heat the oil in a large pot. Fry the onions, garlic and potatoes for about 5 minutes. Add the tomatoes and chop coarsely with a spatula. Pour on 1 l water. Season with salt, cayenne pepper and 1⁄2 TL cumin and cinnamon. Bring everything to the boil and cook for about 30 minutes.
2
Rinse beans and chickpeas in a sieve and drain well. Peel, wash and slice the carrots. Add the carrots to the potatoes about 15 minutes before the end of the cooking time and cook them. Warm the beans and chickpeas in stew for the last 5 minutes.
3
Feta crumble. Wash coriander, shake dry, chop leaves coarsely. Season stew with salt and pepper. Sprinkle with coriander and cheese when serving.