Broccoli, carrot and chickpea stew

Ingredients for 4 servings:

• 275 g broccoli
• 250 g carrot(s)
• 1 can chickpeas
• 1 stalk(s) leek
• 250 g Cabanossi
• 2 tbsp olive oil
• 1 liter beef broth
• ½ bunch parsley
• ½ bunch chervil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick and easy

Clean the broccoli, divide it into small florets, and rinse. Peel the carrots and cut into pieces. Place the chickpeas in a colander, rinse with cold water, and let them drain. Clean the leek, rinse, and cut into rings. Slice the Cabanossi. Heat olive oil in a pan and fry the sausage slices briefly on each side; they shouldn’t become hard. Remove the sausage and sauté the carrot pieces in the frying fat. Pour the beef broth over the carrots and bring to a boil. Add the broccoli and cook for about 5 minutes. Add the leek and chickpeas to the stew and cook for another 2-3 minutes. Rinse the herbs, shake dry, pick off the leaves, and chop. Season the stew with salt and pepper and add the chopped herbs. Finally, add the sausage slices. 475 kcal per serving.