Chickpea chili

Ingredients for 4 servings:

• 3 large potatoes, waxy
• 1 large onion(s)
• olive oil
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 can of tomatoes, peeled
• 2 tbsp tomato paste
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder
• oregano
• Thyme
• rosemary
• 1 pinch(s) cumin
• 1 bell pepper(s)
• 1 can chickpeas
• ½ can of corn
• 1 can beans, yellow or green, or a handful of fresh cooked beans
• ½ bunch flat-leaf parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the potatoes and onion, and fry both in olive oil in a large pot. Add the finely chopped garlic clove and chili, and deglaze with roughly chopped canned tomatoes. Thicken with tomato paste and season with pepper, salt, sugar, paprika, cumin, and herbs. Simmer with the lid on for at least half an hour, until the potatoes are tender. Meanwhile, trim and roughly dice the bell pepper, and add it. Finally, stir in the chickpeas, beans, and corn, and heat through. Sprinkle with chopped parsley to serve. This is a vegan stew. If you’d like to use meat, you can fry some ground beef and/or bacon cubes with the onions at the beginning.