Chickpea Stew
Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.
Chickpea Stew
Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.
Cooking Instructions
- 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 !
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