Colourful chickpea pot
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 250 g dried chickpeas
- 1 l Vegetable and yeast broth (paste; health food store)
- 2 TEASPOONS dried herbs of Provence
- 1 Aubergine
- 2 Courgette
- 1 red, green and yellow peppers
- 3 TABLESPOONS Olive oil
- 70 g Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Sambal Oelek
Directions
- 1
Soak the chick peas in 1 litre of water overnight. Bring to the boil with the soaking water, the vegetable stock and the herbs of Provence. Cover and cook over medium heat for about 1 1/2 hours. Wash and clean the aubergine and courgette. Cut both lengthwise into strips, then dice. Clean, wash and dice the peppers.
- 2
Steam aubergine cubes in olive oil for about 10 minutes while turning. Add tomato paste and braise well. Deglaze with some vegetable stock from the pot. Add the aubergine vegetables, courgette and pepper cubes to the chick peas about 30 minutes before the end of the cooking time. Season with salt, pepper and sweet paprika. Season to taste with Sambal Oelek
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