Chickpea stew

Ingredients for 4 servings:

• 1 large onion(s)
• 5 large potatoes
• 3 carrots
• 1 stalk(s) leek
• 1 bell pepper(s), green
• 2 cans of chickpeas
• 1 bunch of celery leaves
• 1 ½ liters vegetable broth
• 1 tsp, heaped curry powder
• 1 tsp. curry paste, green
• 1 tbsp, leveled salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes and carrots. Cut the potatoes into walnut-sized pieces and slice the carrots. Clean and slice the leek. Clean and slice the bell pepper. Drain the chickpeas in a colander. Peel the onion and cut into small pieces. Dissolve the curry and green curry paste (warning: it’s hot!) in the vegetable stock. Wash the celery leaves and finely chop about 2/3 of it. Fry the onions in a pan with hot oil, add the potatoes, and sauté for 2-3 minutes, stirring constantly. Deglaze the pan with the vegetable stock and cook the potatoes for another 10 minutes. Add the unchopped celery leaves to the pan. Now add the carrots and leek and cook for about 8 minutes, then add the bell pepper, season with salt, and continue cooking until the vegetables are al dente. Finally, add the chickpeas and simmer gently. Before serving, fish out the whole celery stalks from the stew and add the chopped celery.