Vegetarian chickpea stew

Guiso de garbanzos vegetariano

This chickpea recipe is completely vegetable, it does not contain any animal protein but that does not mean it is a boring and baseless recipe. These chickpeas are accompanied by very good vegetables sautéed little by little and with some more ingredients they will give this spoon dish all the flavor to achieve a recipe of ten, without fat and with very few calories, in short a healthy recipe for the whole family .

  • 300 g dried chickpeas
  • 1 handful of salt
  • 1 small onion, cut in half
  • 1 garlic
  • 1 bay leaf
  • 1 medium onion cut into medium cubes
  • 1⁄2 parsnip cut into medium cubes
  • 2 slices of pumpkin cut into medium cubes
  • 2 sprigs of kale, chopped
  • 1 minced garlic
  • 2 ripe tomatoes, grated
  • 1⁄2 celery log cut into medium cubes
  • 100 g baby spinach
  • Oil
  • Salt and pepper
  • 1 tablespoon/dessert of La Vera paprika
  • 1⁄2 tablespoon dried thyme
  • 1⁄2 l vegetable broth
Vegetarian-chickpea-stew-(11).jpg-photoshop2 Preparation:
  1. The day before, add the chickpeas to warm water and a teaspoon of salt, and let them soak overnight, about 12 hours.
  2. Once soaked, wash the chickpeas with cold water to remove any possible impurities, drain and set aside.
  3. Put the chopped onion, garlic, bay leaf, salt and chickpeas in the Monix Selecta 6 L pressure cooker . Cover the chickpeas with cold water and let them come to a boil without the lid.
  4. Using a slotted spoon, remove all the foam generated by the chickpeas until the water is as clean as possible. Cover the rapid pressure cooker and select high pressure, when the selector marks the two grates, lower the heat to minimum and start counting the cooking time, 15 minutes, if the chickpeas are larger count 20 minutes.
  5. When the time is up, leave the pot away from the heat so that the pressure drops on its own or by moving the selector to steam outlet. Open the pot and take out two or three ladles of cooking water and discard.
  6. Put a little oil in the 28 cm the vegetables and add the grated tomato and dried thyme, mix well and let everything cook for another 5-6 minutes. Finally, add the Vera paprika and leave for a couple of minutes.
  7. Put the pot back on the heat and add all the poached vegetables, spinach and vegetable broth to the chickpeas, stir well so that all the flavors mix and let everything cook again for 8 minutes so that the spinach finishes cooking. . Adjust if salt is needed.
  8. This stew is also delicious overnight.
Vegetarian-chickpea-stew-(14).jpg-photoshop5 Photographs and recipe by Silvia .

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