Chickpea stew

Ingredients for 4 servings:

• 500 g potatoes, peeled, large diced
• 1 small can of chickpeas (425 ml)
• 1 small can of chopped tomatoes (425 ml)
• 1 chili pepper(s), red
• 1 tsp smoked paprika powder
• n. B. Salt and pepper from the mill
• n. B. Nutmeg
• 250 ml vegetable stock
• 2 tsp raw cane sugar
• 2 tbsp clarified butter
• 1 tbsp, heaped parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Drain the chickpeas in a colander. Wash and finely chop the chili pepper. Toast the paprika with a pinch of nutmeg in a pan, then add the clarified butter. Add the chili pepper, potatoes, and chickpeas to the pan and fry. Add the sugar and fry briefly. Season with salt and pepper. Add the chopped tomatoes and deglaze with the vegetable stock. Season again with salt and pepper and simmer for about 20 minutes. Serve the stew on plates and sprinkle with parsley and pepper.