John Myers
Chickpeas – Potato – Stew
The perfect chickpeas – potato – stew recipe with a picture and simple step-by-step instructions.
- 400 g Dried chickpeas (soaked overnight)
- 2 Onions, chopped
- 1 packet Sieved tomatos
- 4 Medium-Sized potatoes, diced
- 0,5 tsp Paprika pulp (alternatively tomato paste)
- 2 tbsp Fresh flat leaf parsley, chopped
- 2 tbsp Fresh coriander, chopped
- 2 cube Meat or poultry broth
- Salt pepper
- Garlic powder (alternatively 2 garlic cloves pressed)
- 2,5 tsp Sweet paprika
- 0,25 tsp Cumin
- 0,25 tsp Turmeric
- 0,25 tsp Ginger powder
- 1 tsp Sugar
- 3 liter Water
- 1 Can Poultry Viennese. cut in slices
- Oil
- Place the chickpeas in a colander, rinse and drain. Heat the oil in a large saucepan and sauté the onions until translucent. If you use fresh garlic, add it now and continue steaming everything briefly.
- Now add the parsley, coriander, sugar, spices, paprika or tomato paste and mix everything together well.
- Add the chickpeas, stock and water and simmer for 2 hours over medium heat. As soon as the chickpeas are done add the potatoes and simmer for another 30 minutes.
- Add some water if necessary and season if necessary. Season again to taste.
- Slice the sausages, add them to the stew and simmer gently for 10 minutes.
- Season to taste and serve hot with a freshly baked flatbread.
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