Chickpea and green bean stew

Ingredients for 6 servings:

• 800 g soup vegetables
• 800 g potatoes
• 800 g chickpeas from the can
• 800 g beans, green, canned or frozen
• 2 tbsp, heaped parsley, fresh or frozen
• 1 ½ liters of water
• Salt
• 2 tbsp, heaped pepper
• 2 bay leaves
• 2 tsp, heaped curry powder
• 2 tbsp, heaped tomato paste
• 1 tsp, heaped Pul Biber
• 1 tsp cumin
• 1 tbsp oil
• 1 tsp garlic powder or 1 garlic clove
• Balsamic cream
• Soy sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 20 minutes

vegetarian, inexpensive, pre-cook

Peel the vegetables and cut into medium cubes. Heat the oil in a large pot (at least 5 liters) and lightly fry the vegetables. Add tomato paste, stir in, and pour in the water. Add about 1-2 tablespoons of salt, cover, and simmer for about 30 minutes until soft. Then puree. In the meantime, drain the chickpeas and beans. Add the bay leaves, spices, herbs, chickpeas, and beans, and simmer on low heat for at least an hour. Taste and season with salt, pepper, curry powder, and paprika, if desired. Serve on plates with balsamic vinegar and soy sauce. Serve with rustic bread. Note: While cooling, the spices will continue to infuse, making the stew even more flavorful.