Chickpea stew
Preparation time: 45 minutes
Rations: 4 INGREDIENTS
- 500g dried chickpeas
- 2 cloves of garlic
- 1 onion
- ½ red and ½ green bell pepper
- 1-2 leeks
- ½ zucchini
- 1 piece of pumpkin
- 2 carrots
- 2-3 medium potatoes
- Spices: curry and ras el hanout
PREPARATION
- Chop the garlic and sauté for a few minutes.
- Add the finely chopped onion and peppers; this will be the base of our sofrito.
- When the vegetables are well softened, add the spices and sauté for a few minutes.
- Cut the vegetables into large chunks and peel and roughly chop the potatoes. Add them to the pot.
- Add the chickpeas and cover with water.
- Close the pressure cooker and turn up the heat. Once the pressure cooker reaches pressure, reduce the heat and cook for 20 minutes.
Recipemain, gluten free
