Chickpea Stew
1- Ingredients
2- To serve
3- Getting the recipe ready, 4 Steps
4- Finally
Pulses recipes are very popular in most regions and people love them very much because they are healthy and delicious, so here’s a delicious chickpea stew recipe my next-door neighbor gave me last week.Chickpeas alone would make a tasty side dish, but they're also cooked in stock, supplemented with dark, leafy greens of your choice, and topped with a handful of fresh mint.
1- Ingredients
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 3 garlic cloves, finely sliced
- 2 teaspoons freshly grated ginger
- 1 or 2 green chilies, to taste, seeded, and finely chopped
- 1 tsp sea salt
- 2 X 400g/14oz tins of chickpeas, drained
- 80ml/2¾fl oz water
- 1 tsp cumin
- 1 tsp turmeric, optional
- freshly ground black pepper
- 500g/17½oz cherry tomatoes
- 100g/3½oz baby English spinach leaves
2- To serve
- plain yogurt
- pitta bread
- olive oil
- salt and freshly ground black pepper
- paprika
3- Getting the recipe ready:
Step 1
- Over medium to high heat, heat a big deep frying pan. Cook for five minutes (or until the onions are tender) with the oil, onion, garlic, ginger, chilies, and salt, stirring often.
Step 2
- Cook for five minutes, or until the water has evaporated, with the chickpeas, 80ml/234 fl oz water, cumin, turmeric, and pepper. Cook for another two minutes to soften the tomatoes.
Step 3
- Remove from the heat and season to taste. Toss in the spinach and serve with a dollop of yogurt on top.
Step 4
- Break up slices of pita bread and sprinkle with olive oil, salt, pepper, and paprika to make pita crisps. Bake for 10-12 minutes or until crisp in a moderate oven.
4- Finally
- On a warming platter, serve the stew with it.
My friend informed me that he had consumed so much of it that he was emitting gas.
As a result, our dear guest, we encourage you not to overindulge in Chickpea Stew, as my buddy did.
Write a comment for us