Ingredients
| Chickpeas — 500 gr | |
| Carrots — 1 piece | |
| Sweet pepper — 1 piece | |
| Onion — 1 piece | |
| Potatoes — 2-3 tubers | |
| Oregano — To taste | |
| Ground pepper — To taste | |
| Salt — To taste | |
| Sugar — To taste | |
| Marjoram — To taste | |
| Parsley — To taste | |
| Tomatoes — 3 pieces | |
| Garlic — 2 teeth |
Cook chickpeas according to this recipe and it will reveal its nutty-buttery flavor. And vegetables will only set off its taste.
How to cook Chickpeas stewed with vegetables
As soon as they don’t call chickpeas: lamb peas, Turkish peas, walnut peas and even nokhut. And these are not all the names for this amazing leguminous crop. Chickpeas are used to make soups, cutlets, pates, casseroles, porridges and much more. Perhaps there is not a single dish in which chickpeas could not be added. And the benefits of it are such that they can replace a bunch of medicines. Chickpeas cleans and strengthens blood vessels, nourishes muscles, and even removes toxins. Cook from chickpeas more and more often and you will be healthy.
Step-by-step recipe
| 1. |
Wash the chickpeas thoroughly. Fill it with cold water and leave it in a cool place for a few hours. |
| 2. |
Rinse the chickpeas again, and put it to cook over medium heat. Cook for 90 minutes. 15 minutes before cooking, put 1 teaspoon of salt and 1 teaspoon of sugar in a saucepan. |
| 3. |
Pour olive oil into the cauldron and fry finely chopped garlic in it. Add onion and carrot, diced. Fry for 5 minutes. |
| 4. |
Finely chop the sweet pepper and add it to the vegetable mixture. |
| 5. |
Chop the tomatoes in a blender and add them to the vegetables. Season with salt and pepper, toss sprigs of oregano and marjoram, a little parsley. Add the potatoes, cut into small cubes. |
| 6. |
Put the cooked chickpeas in the vegetables, stir, add a little water and simmer for 25 minutes. |
| 7. |
When the chickpeas and vegetables are ready, arrange them on plates and decorate with herbs. |
| 8. |
Bon Appetit! |
