Chickpea stew – Vegetarian

These chickpeas are bursting with flavour and are incredibly easy and quick to prepare. Pair them with scrambled eggs for a savory delight, or for a vegan option, simply swap the butter for sunflower oil.

Ingredients: (For 2 servings)

• 400 g canned chickpeas
• 2 sweet peppers
• 20 g butter
• a few sprigs of fresh thyme
• a tablespoon of smoked paprika
• 5-6 cloves of garlic
• 2 medium onions
• 400 g canned tomatoes
• a few sprigs of fresh parsley
• salt + pepper

Preparation:

Drain the chickpeas in a sieve, rinse under cold water, and set aside. Slice the garlic. Cut the onion into medium-small pieces. Cut the peppers into strips. Wash and chop the parsley.

In a non-stick pan, put the butter (or oil if you are cooking the vegan version), and when it has melted, add the onion and sauté for a few minutes until it starts to soften. Add the pepper, cook for about 2 minutes, add the garlic, and cook for about 1 more minute. Then, mix the drained and rinsed chickpeas, salt + pepper, smoked paprika, and a cup of water. Let it cook until the water starts to reduce, at which point add the thyme sprigs.

Cook for about 2 minutes, and then add the tomatoes to the pot. Mix well and let it cook for about 10 minutes or until the liquids have evaporated almost completely. When it is done, turn off the heat and add the chopped parsley. Mix well.

Serve with fried or boiled eggs, if you want.

If you try the recipe, let me know how you liked it! 😊

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