Potato, carrot and chickpea stew

Ingredients for 4 servings:

• 600 g potatoes, mostly waxy
• 400 g carrot(s)
• 2 garlic cloves
• 2 shallots, approx. 60 g
• 1 red pepper
• 2 bay leaves, fresh
• 6 tbsp olive oil
• 2 tsp paprika powder, smoked, mild
• 1 tsp cumin
• 500 ml vegetable broth, preferably homemade
• 1 can chickpeas, 400 g
• 6 slices of Ciabatta, 140 g
• 1 large organic orange(s)
• 15 g coriander leaves
• 1 bottle of pureed tomatoes, 690 g
• 2 tsp agave syrup
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the potatoes, cut into cubes, and place in cold water. Trim, peel, and dice the carrots. Cut the shallots into thin strips. Finely chop the garlic. Cut the chili pepper, including the seeds, into thin rings. Score the bay leaf several times. Sauté the shallots in 3 tablespoons of oil in a large pot over medium heat until translucent. Briefly sauté the garlic, chili pepper, and cumin. Add the carrots and potatoes and sauté briefly. Sprinkle with paprika. Add the bay leaves. Add enough vegetable stock to just cover, cover, and bring to a boil. Reduce heat to low and cook for 20 minutes. Place the chickpeas in a sieve and rinse, then drain and add. Roughly chop the bread in a food processor. Heat the remaining oil in a pan, toast the breadcrumbs for 5-6 minutes until golden brown, and then let cool. Wash the orange in hot water and scrape off the peel in short strands using a zester. Pluck and chop the coriander leaves. Add the orange zest and coriander to the breadcrumbs and mix. Squeeze 100 ml of orange juice. Add the juice and the passata to the stew, stir, and heat. Season with salt and agave syrup to taste. Sprinkle the stew with the orange and coriander crumbs and serve.