Chickpea Stew with Mixed Vegetables

Name: Chickpea Stew with Mixed Vegetables
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 medium onion, chopped; 1/4 cup fresh cilantro, chopped; 2 cloves garlic, chopped; 1 cup tomato puree (about 200g); 2 cups pre-cooked chickpeas (about 400g); 2 tablespoons lemon juice; 2 carrots, peeled and diced; 1 large potato, peeled and diced; 1 red bell pepper; 2 tablespoons olive oil; Salt and pepper to taste

Winnyver @cook_1090677

Acapulco, Mèxico.

Chickpea stew with a variety of vegetables (carrots, potatoes, tomato puree, and bell peppers); very tasty, don't forget to add the lemon juice and cilantro.

Winnyver @cook_1090677

Acapulco, Mèxico.

Chickpea stew with a variety of vegetables (carrots, potatoes, tomato puree, and bell peppers); very tasty, don't forget to add the lemon juice and cilantro.

Saved

Ingredients

30 minutes

8 servings

1medium onion, chopped
1/4 cupfresh cilantro, chopped
2 clovesgarlic, chopped
1 cuptomato puree (about 200g)
2 cupspre-cooked chickpeas (about 400g)
2 tablespoonslemon juice
2carrots, peeled and diced
1large potato, peeled and diced
1red bell pepper
2 tablespoonsolive oil
Salt and pepper to taste

Saved

Steps

30 minutes

1

Fry the onion in olive oil. Add the bell pepper and cook for 1 minute, then add water to prevent burning.
2

Add the carrots, potatoes, garlic, tomato puree, and cilantro. Add more water until covered.
3

Simmer covered for about 20 minutes, then add the chickpeas and lemon juice. Adjust seasoning and cook for 15 to 20 minutes until the chickpeas are tender.