Closing time chickpea stew

Name: Closing time chickpea stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Chick peas; 1 red chilli pepper; 500 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp sweet paprika, salt, pepper, nutmeg; 1 can(s) (425 ml) chunky tomatoes; 1 TEASPOON Vegetable broth (instant); 4 Stem(s) Mint; 1-2 TEASPOONS demerara sugar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Chick peas
1 red chilli pepper
500 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp sweet paprika, salt, pepper, nutmeg
1 can(s) (425 ml) chunky tomatoes
1 TEASPOON Vegetable broth (instant)
4 Stem(s) Mint
1-2 TEASPOONS demerara sugar

Directions

1
Drain the chickpeas. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel, wash and dice the potatoes.
2
Fry everything in hot oil. Sweat the paprika powder briefly. Add tomatoes, 1⁄2 l water and broth. Bring to the boil, cover and cook for about 15 minutes. Wash mint, shake dry, chop finely. Season stew with salt, pepper, sugar and nutmeg, sprinkle with mint.