Chickpea, pepper and potato stew

Ingredients for 4 servings:

• 800 g potatoes
• 400 g chickpeas, drained weight (jar)
• 80 g vermicelli
• 1 vegetable onion(s)
• 3 large pointed peppers, red
• 3 cloves garlic
• 3 handfuls of lentils, red
• 2 tsp cumin powder
• 2 tsp harissa paste
• 2 tbsp tomato paste
• 1 liter of water
• salt and pepper
• oil

Instructions

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

vegetarian, filling, simple and oriental

Peel and dice the onion, and sauté in a little oil until translucent. Wash and finely chop the bell pepper, add it, and sauté. Meanwhile, peel and finely chop the garlic, peel and dice the potatoes. Add the garlic to the vegetables. Season with salt, pepper, and cumin, and sauté for 1 minute. Stir in the harissa paste and potatoes, then deglaze with the water. Cover and bring to a boil. Reduce the heat to medium and simmer. After 10 minutes, add the lentils and simmer for another 15 minutes with the lid closed. Finally, stir in the drained and rinsed chickpeas along with the pasta and simmer for another 5 minutes. Finally, thicken with tomato paste.