Chickpea pot

Ingredients for 6 servings:

• 500 g beans, green, fresh or frozen
• 3 cans of chickpeas, approx. 300 g each
• 2 bell peppers
• 2 onions
• 4 cloves garlic
• 1 cinnamon stick(s)
• 1 large can of tomatoes, peeled, approx. 850 g
• some olive oil
• e.g. salt and pepper
• Paprika powder, sweet
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Clean and wash the beans and boil them in salted water for about 8 minutes. Drain and refresh briefly. Rinse the chickpeas. Wash, deseed, and chop the bell peppers. Finely dice the onions and garlic. Heat the oil in a saucepan. Sauté the onions and garlic. Add the bell pepper pieces. Sprinkle with paprika and sauté briefly. Add the chickpeas, cinnamon stick, and chopped tomatoes. Pour in about 300 ml of water. Season with salt, pepper, and chili powder. Simmer until the stew thickens slightly. Add the green beans and heat through. Tastes best when left to stand for a day. Baguette goes very well with it.