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Ingredients

Serves:
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chickpeas 200 g
bulb onion 50 g
olive oil 2 tbsp
sweet pepper 200 g
garlic 2 cloves
ground paprika 1 tsp
ground chili 1/6 tsp
sieved tomatoes 300 g
water 200 ml
parsley 1 bunch
salt to taste

Nutritional information

cal
109,87
prot
4,67
fat
3,33
carbs
15,56
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Chickpeas with vegetables

Chickpeas with vegetables

Ingredients

Chickpeas is a very popular Eastern ingredient used in many dishes. Chickpeas is not only rich in vitamins and minerals but also in vegetable proteins, which makes it a great alternative for meat during the Lent. Today we suggest cooking chickpeas with vegetables. This is a delicious, satisfying and nourishing dish. You may use any spices to your taste, thus changing your dish to your mood, as chickpeas have neutral taste and offer a lot of ways for creativity. The main thing is soaking chickpeas overnight. The recipe was taken from Vsegda Veg Eda.


Uliya Arkadeva

Recipe author

She was born, grew up and lives in Ekaterinburg. A creative person, worked for a long time as a designer, was engaged in scrapbooking (now it turns out much less often, unfortunately). She always liked to cook. The fascination with photography began a year ago, after a culinary marathon. Two children: Semik (3 years) and Maroussia (1 year).

Steps

1
Done

Step 1

Soak the chickpeas overnight in cold water. Make sure that the amount of water is 3 times more than that of the chickpeas.

2
Done

Step 2

Rinse the chickpeas, pour with water and cook till done, 30-40 mins. Don’t add salt during cooking. Meanwhile, prepare the remaining ingredients: wash the herbs and pepper, peel the onion and garlic. When the chickpeas are done, drain them in the colander.

3
Done

Step 3

Finely chop the onion. Fry it in a kazan with some very hot oil till soft, stirring from time to time.

4
Done

Step 4

Cut the pepper in small pieces, finely chop the garlic. Add the chopped pepper, garlic, ground paprika and chili to the onions. Mix well and cook over medium heat for 10 mins.

5
Done

Step 5

Add the chickpeas, sieved tomatoes and 200 ml water. Mix well, bring to a boil and stew over medium heat for 10 mins, stirring from time to time.

6
Done

Step 6

Season with salt to taste, add finely chopped parsley and cover tightly with a lid. Turn off the heat and leave for 5 mins.

7
Done

Step 7

Chickpeas with vegetables are done! Enjoy your meal!

Chickpeas with vegetables

Chickpeas is a very popular Eastern ingredient used in many dishes. Chickpeas is not only rich in vitamins and minerals but also in vegetable proteins, which makes it a great alternative for meat during the Lent. Today we suggest cooking chickpeas with vegetables. This is a delicious, satisfying and nourishing dish. You may use any spices to your taste, thus changing your dish to your mood, as chickpeas have neutral taste and offer a lot of ways for creativity. The main thing is soaking chickpeas overnight. The recipe was taken from Vsegda Veg Eda.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 1 hour

Ингредиенты

  • 200 g chickpeas
  • 50 g bulb onion
  • 2 tbsp olive oil
  • 200 g sweet pepper
  • 2 cloves garlic
  • 1 tsp ground paprika
  • 1/6 tsp ground chili
  • 300 g sieved tomatoes
  • 200 ml water
  • 1 bunch parsley
  • to taste salt

Способ приготовления

  • Soak the chickpeas overnight in cold water. Make sure that the amount of water is 3 times more than that of the chickpeas.

  • Rinse the chickpeas, pour with water and cook till done, 30-40 mins. Don’t add salt during cooking. Meanwhile, prepare the remaining ingredients: wash the herbs and pepper, peel the onion and garlic. When the chickpeas are done, drain them in the colander.

  • Finely chop the onion. Fry it in a kazan with some very hot oil till soft, stirring from time to time.

  • Cut the pepper in small pieces, finely chop the garlic. Add the chopped pepper, garlic, ground paprika and chili to the onions. Mix well and cook over medium heat for 10 mins.

  • Add the chickpeas, sieved tomatoes and 200 ml water. Mix well, bring to a boil and stew over medium heat for 10 mins, stirring from time to time.

  • Season with salt to taste, add finely chopped parsley and cover tightly with a lid. Turn off the heat and leave for 5 mins.

  • Chickpeas with vegetables are done! Enjoy your meal!

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Crepe sacks with mushrooms and chicken
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