Chickpea ragout with tomato harissa

Ingredients for 2 servings:

• 200 g chickpeas, dried
• 1 liter of water
• 2 tbsp oil (kernel oil of your choice), high quality
• 1 small can of tomatoes, preferably chopped
• 1 medium-sized onion(s), chopped
• 1 large garlic clove(s), chopped
• 1 tsp, leveled salt
• 1 tsp harissa
• e.g. cayenne pepper or ground chili pepper
• e.g. cumin
• e.g. curry powder
• 2 dashes lemon juice
• 1 large apple, peeled
• 1 large potato(s), peeled
• 3 tbsp applesauce or apple compote

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 35 minutes

with apple and potato pieces

Place 200g of raw dried chickpeas in cold water in a pressure cooker and cook for about 35 minutes. Then drain and let drain in a sieve. Note: It is generally recommended to soak the chickpeas in cold water for about 12-24 hours and cook them in fresh water. This can also be done without soaking in a pressure cooker, but discard the liquid afterwards. Pour oil into a pot and sauté the onion and garlic (do not fry until brown). Then add the chickpeas and continue to sauté while stirring. Add the canned tomatoes to the pot. Half fill the can with water and add it. Then add the harissa, salt, two squeezes of lemon juice, and if desired (plus several pinches each) cayenne pepper, cumin, and curry powder. Cover and simmer everything on medium heat for about 10 minutes. In the meantime, peel 1 apple and 1 potato, cut both into small cubes (approx. 1 cm x 1 cm), and fold in. Stir in the applesauce (otherwise, be sure to add a little sugar if not using applesauce). Simmer everything on the lowest heat for about 30-40 minutes; the potato pieces must be tender. By the end, it should be thickened – with almost no visible liquid (you can’t taste the apple). Can be enjoyed as a starter or with side dishes. Serve with couscous, rice, or simply flatbread or Indian naan bread. Great for reheating – add a little water if necessary. Quantities are for 2 people as a main course or 4 people as a side dish.