Chickpea Stew Recipe by Veggie K
Cooking Instructions 25 minutes 1 Start by assembling all ingredients. Don’t forget to wash the vegetables. 2 Heat over medium heat a deep pot with 2tbsp of extra virgin olive oil. Add eggplant and cook covered for 3 minutes, mixing occasionally. Add a generous pinch of salt, mix and cook covered for 5 minutes or until slightly tender. 3 Add the jalapeño peppers and green peppers to the pot, mix well and let it cook covered for 5-7minutes. 4 Add the thyme, rosemary, black pepper and chopped tomato to the pot, mixing all ingredients together and then covering it. After 3 minutes add the chickpeas and tomatoes sauce and mix again. Note: you can add a little water after if you like a runnier sauce 5 Once all the flavors have been incorporated (about 4 -5 minutes) you can add the fresh cilantro. 6 Serve warm with yellow rice or mashed potatoes and enjoy ! 1 Start by assembling all ingredients. Don’t forget to wash the vegetables. 1 Start by assembling all ingredients. Don’t forget to wash the vegetables. 2 Heat over medium heat a deep pot with 2tbsp of extra virgin olive oil. Add eggplant and cook covered for 3 minutes, mixing occasionally. Add a generous pinch of salt, mix and cook covered for 5 minutes or until slightly tender. 2 Heat over medium heat a deep pot with 2tbsp of extra virgin olive oil. Add eggplant and cook covered for 3 minutes, mixing occasionally. Add a generous pinch of salt, mix and cook covered for 5 minutes or until slightly tender. 3 Add the jalapeño peppers and green peppers to the pot, mix well and let it cook covered for 5-7minutes. 3 Add the jalapeño peppers and green peppers to the pot, mix well and let it cook covered for 5-7minutes. 4 Add the thyme, rosemary, black pepper and chopped tomato to the pot, mixing all ingredients together and then covering it. After 3 minutes add the chickpeas and tomatoes sauce and mix again. Note: you can add a little water after if you like a runnier sauce 4 Add the thyme, rosemary, black pepper and chopped tomato to the pot, mixing all ingredients together and then covering it. After 3 minutes add the chickpeas and tomatoes sauce and mix again. Note: you can add a little water after if you like a runnier sauce 5 Once all the flavors have been incorporated (about 4 -5 minutes) you can add the fresh cilantro. 5 Once all the flavors have been incorporated (about 4 -5 minutes) you can add the fresh cilantro. 6 Serve warm with yellow rice or mashed potatoes and enjoy ! 6 Serve warm with yellow rice or mashed potatoes and enjoy ! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Mini Breakfast Burrito Jollibee Copycat ChickenJoy with Gravy The best stuffed shells ever- using homemade garlic ricotta Easy Mini Breakfast Burrito Jollibee Copycat ChickenJoy with Gravy The best stuffed shells ever- using homemade garlic ricotta Nsala soup Frozen Peach Dessert Mini almond cakes Healthy Shahi Paneer Kabab Mango Mosambi Juice Capsicum Paneer Bhurji Okra egg omelet Beetroot mini uttapam The best stuffed shells ever- using homemade garlic ricotta Poached egg on crushed peas Nsala soup Frozen Peach Dessert Mini almond cakes Healthy Shahi Paneer Kabab Mango Mosambi Juice Capsicum Paneer Bhurji Okra egg omelet Beetroot mini uttapam The best stuffed shells ever- using homemade garlic ricotta Poached egg on crushed peas