Chickpea stew

Ingredients for 2 servings:

• 1 can of chickpeas (400 g)
• 1 onion(s)
• 2 garlic cloves
• 100 g sausage substitute (vegan chorizos)
• 250 g potatoes
• 0.1 g saffron
• 300 ml vegetable stock
• 3 tbsp olive oil
• 1 bay leaf
• ½ tsp rosemary
• 1 tbsp tomato paste
• 1 tsp lavender honey
• 1 tsp sweet paprika powder
• 400 g tomatoes
• 1 tbsp parsley
• e.g. sea salt
• 1 tbsp balsamic vinegar
• ½ tsp pepper, freshly ground

Instructions

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

Rinse the chickpeas and drain. Peel and finely chop the onions and garlic. Dice the chorizo. Peel the potatoes and cut them into small cubes. Dissolve the saffron in the vegetable broth. Heat the olive oil in a saucepan and sauté the onion for a few minutes until translucent. Add the garlic, chorizo, potatoes, rosemary, and bay leaf and sauté for 3 minutes. Stir in the tomato paste and honey and mix well. Add the chickpeas and sprinkle with the paprika. Add the saffron broth, mix everything well, and bring to a boil. Dice the tomatoes and add them to the pot. Bring everything back to a boil and simmer until the potatoes are tender. Add the parsley and remove the bay leaf. Season the stew with salt, pepper, honey, and balsamic vinegar. Arrange on plates and serve. Farmhouse bread can be served with this dish. https://vegan-cooking-with-thalija.de/archive/1223