Chickpeas with rustic potatoes and peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 300 g
- Leek trimmed 150 g
- Carrot peeled 120 g
- Potato peeled, 4 small 600 g
- Onion peeled 180 g
- Green pepper deseeded 200 g
- Garlic 2 peeled cloves 6 g
- Oregano dried 1 g
- Extra virgin olive oil for the potatoes and vegetables 50 g
- Water 1500 g soaking; 1600 g cooking 3100 g
- Parsley chopped 4 g
- Salt 1 g chickpeas; 2 g potatoes 3 g
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Method
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Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Bring 1600 g fresh water to the boil, add the chickpeas, leek, carrot and 1 g salt and simmer for 90–120 minutes until tender. Remove the vegetables when soft, blend with 150 g broth and reserve. Drain the cooked chickpeas, keeping a little extra broth.
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Slice the potatoes 4 mm thick, slice the onion finely and cut the green pepper into strips. Heat the oil in a wide frying pan, add the vegetables, sliced garlic and remaining 2 g salt. Cover and cook over a medium-low heat for 25–30 minutes, turning carefully, until the potatoes are tender. Uncover for the last 5 minutes to brown lightly.
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Add the chickpeas, reserved purée and oregano. Heat for 3–4 minutes, adding a little extra broth if needed. Divide between four plates and finish with chopped parsley.
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